Ratatouille with Roasted Vegetables

Ingredients

• 1 eggplant (about 1 lb, peeled & cut lengthwise and then into 1″ dice)
• 1 zucchini (about 8 oz size, ends trimmed off and then cut into 1″ dice)
• 1 yellow summer squash (about 8 oz, ends trimmed off and then cut into 1″ dice)
• 3 beefsteak type tomatoes (meaty rather than juicy, cored and cut into 1″ chunks)
• 2 large red bell peppers (seeded and cut into 1″ dice)
• 4-6 garlic cloves (peeled and thinly sliced)
• 1/2 cup plus 2 Tbsp olive oil
• 1 large onion (red or yellow, peeled and cut into 1″ chunks)
• 1/4 teaspoon hatch chile powder (or your favorite chile powder)
• 2-3 teaspoons sea salt
• 1/4 cup red wine vinegar
• 2 Tablespoon chopped fresh oregano
• 1 1/2 teaspoon chopped fresh thyme leaves

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