2Tbsp.chopped fresh basil, divided* optional: sprinkle an additional 1/2 Tbsp. on top after baking
salt and pepper
oil cooking spray
Preheat oven to 425° F.
Use a mandolin to thinly slice eggplant, zucchini, and squash. Set aside.
Heat oil in a small pan over medium heat. Add onion and sauté for 5-6 minutes until softened. Add garlic and cook 1-2 minutes longer until fragrant.
Add pizza sauce, thyme, and ¼ tsp. oregano and bring to a low simmer. Add 1 Tbsp. basil and simmer for 2-3 minutes. Turn off and set aside.
Spray a round rimmed baking dish lightly with cooking spray (dish should be at least 10”, preferably a little larger).
Spread sauce evenly onto bottom of dish. Lay an eggplant slice on the outside rim of the baking dish. Top with zucchini, overlapping but slightly offset. Top with squash and repeat until a ring is formed. Create an overlapping inner layer, and if room, a third layer as well.
Spray veggies with cooking spray. Sprinkle lightly with salt, pepper, remaining ¼ tsp. oregano, and remaining 1 Tbsp. basil.
Place dish in oven and bake for about 30-35 minutes until vegetables are roasted and sauce is bubbling.
Remove from oven and let sit for 5 minutes before serving. Sprinkle with additional 1/2 Tbsp. chopped basil to garnish if desired. Excellent as a side dish or pairs well with pasta as a main.
* If using dried basil, reduce to 1 tsp.**Recipe inspired and adapted from The Brooklyn Cook at https://www.thebrooklyncook.com/layered-ratatouille/