Ratatouille

Preheat oven to 375 degrees. Place tomato sauce on the bottom of a medium-sized oval or round oven safe dish or skillet. Drizzle one teaspoon olive oil and gently stir with onion and garlic. Season with salt and pepper. Slice veggies with a knife or mandolin about 1/16 inch thick. Place zucchini round at the edge of the pan on top of tomato mixture. Lay squash on top but slightly to the left so that the edge of the zucchini is visible. Lay down eggplant , then red pepper. Follow the same pattern until the outside edge of the pan is covered. Make another formation on the inside until all the tomatoes are covered. Drizzle with remaining olive oil. Remove thyme leaves from stems and sprinkle on top with salt and pepper. Sprinkle with parmesan cheese and breadcrumbs (or gluten-free alternative). Cover with parchment paper that is cut to the inside dimensions of your pan. Bake 45 minutes until veggies ares soft, but still have their shape. Remove and serve over rice or couscous.