Vegan Ratatouille

1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves, for garnish
Instructions:

Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the sliced onion until translucent, then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. Remove from heat.
Pour the tomato mixture into the bottom of a baking dish, spreading it evenly.
Arrange the sliced eggplant, zucchini, yellow squash, and bell pepper strips in an alternating pattern on top of the tomato mixture in the baking dish.
Drizzle the remaining tablespoon of olive oil over the arranged vegetables.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes, or until the vegetables are tender and fully cooked.
Remove the foil and continue baking for an additional 10-15 minutes, allowing the vegetables to slightly brown on top.
Once the Vegan Ratatouille is cooked, remove it from the oven and let it cool slightly before serving.
Nutrition Facts: Here are the approximate nutrition facts per serving for Vegan Ratatouille (assuming 1/4 of the recipe):

Calories: 146
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 327mg
Total Carbohydrate: 24g
Dietary Fiber: 8g
Total Sugars: 13g
Protein: 4g