Ratatouille

I served a Honey-Lemon Chicken with Ratatouille on the side on Tuesday night. My in-laws walked over to dine with us and Aunt Fran stopped over for some leftovers. They are often the subjects of my experiments. We all agreed it was worth serving again. Here's the recipe (my version):
First roast:
1 pint cherry or grape tomatoes. Mix with olive oil and about 4 cloves garlic in a small bowl with salt and pepper.
I put the tomatoes in a oven- proof fry pan, separate from the other veggies, but the point is to bake them about 20 minutes at 450 degrees until very soft. Then mash up with a little more olive oil and some fresh thyme. This will be mixed into the roasted veggies.
Next roast:
1 eggplant, 1"cubes
2 small zucchini, cubed
2 small yellow squash, cubed
1 small red onion, sliced
Mix these together with some olive oil in a bowl with salt and pepper to taste.
Arrange on a baking sheet in a single layer. Bake at 450 degrees for 15-20 minutes.
Toss the tomato mixture into the roasted vegetables and garnish with crumbled goat cheese.
Then rent the movie Ratatouille, if you haven't already seen it. It is one of my favorites!
Bon Appetit!