Name: Ratatouille
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 pounds ripe red tomatoes (6 medium or 4 large); 1 medium eggplant (1 pound), diced into 1/2-inch cubes; 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into 3/4-inch squares; 1 medium-to-large zucchini (about 8 ounces), diced into 1/2-inch cubes; 1 large yellow squash (about 8 ounces), diced into 1/2-inch cubes; 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided; 3/4 teaspoon fine sea salt, divided, more to taste; 1 medium yellow onion, chopped; 4 cloves garlic, pressed or minced; 1/4 cup chopped fresh basil; 1/4 teaspoon red pepper flakes, more or less to taste; 1/4 teaspoon dried oregano; Freshly ground black pepper, to taste