This time of year the markets are full of beautiful vegetables just begging to be displayed and enjoyed for dinner. Tired of the usual stew of squash, tomatoes, eggplant and bell peppers, my friend turned me onto baking them for a little twist from traditional Ratatouille. Thinly sliced and steamed over your favorite tomato sauce it is a simple dish to pull off with great presentation. Serve over your choice of starch or a bed of salad greens.
I like to serve this over quinoa or whole wheat couscous.