1

Add extra virgin olive oil, balsamic vinegar, basil, sea salt, and pepper to a small jar. Shake well until all ingredients are combined. Set aside.

2

Thoroughly wash eggplant, squash, zucchini, and tomatoes to remove any surface dirt. Either allow them to air dry or wipe with a paper towel. Remove outer layer of skin from onions.

3

Using a sharp knife, cut eggplant, squash, zucchini, and tomatoes into thin coins and slice the onions into thin rings. Once sliced, season vegetables with sea salt.

4

To make tomato sauce, heat oil in a skillet, over medium-high heat. Add onion and garlic and sauté until both are lightly golden brown. Add in cherry tomatoes, crushed tomatoes, and bay leaf and season with sea salt and pepper. Cover and allow to cook on low heat for about 6-8 minutes. As the sauce begins to thicken, blister the tomatoes with the end of a spoon. Continue to cook until all the liquid has cooked off and a thick sauce has formed. At this point, remove and discard the bay leaf.

5

Once the sauce has thickened, preheat the oven to 300°F.

6

To start assembling the ratatouille, spoon tomato sauce into the base of an 8" x 10" baking dish. Next, place the sliced vegetables vertically ontop of the sauce. Have some fun here and play around with the coloured veggies to create your perfect rainbow!

7

Once all of the vegetables are layered, cover the baking dish with foil and bake for approximately 2 hours. Remove the dish from the oven and continue cooking in a broiler until the top of the vegetables is lightly golden brown.

8

Before serving, drizzle the vinaigrette on top of the golden vegetables. Slice and serve!