Food recipe: All the nice, sweet vegetables

Vegetable Food Recipe Week, The Sequel: Day 4
Two soups and a tarte, so far, this week. We have been eating well, haven't we? But no Vegetable Food Recipe Week, The Sequel, could possible be complete without a ratatouille. So, for an especially flavorful version, we turn to Chocolate & Zucchini for Clotilde's incredible Ratatouille Confite au Four.
Food recipe: Ratatouille Confite au Four
2 onions
2 cloves garlic
1 eggplant (if you want to make the traditional ratatouille from Nice, hold the eggplant)
1 zucchini
2 green peppers
8 small tomatoes
2 sprigs fresh rosemary
3 sprigs fresh thyme
olive oil
salt, pepper

Preheat the oven to 180°C (350°F).

Peel and slice the onion and garlic. Rinse the remaining vegetables, trim and slice them. Rinse the herbs. Combine everything in an oven-proof dish. Season with salt and pepper, and drizzle with olive oil (about two tablespoons). Toss a little more to ensure even coating.

Cover the dish with foil and bake for 45 minutes. At this point the vegetables should be cooked but not colored, and there should be cooking juices at the bottom of the pan.

Remove the foil and bake for another 30 to 45 minutes, keeping an eye on the progress, until the cooking juices have evaporated and the vegetables have taken on a nice roasted aspect.

Remove the sprigs of herb, and serve immediately, or at room temperature, or cold. It gets even better the next day and the day after that.
It's the oven-roasting that gives the vegetables such a nice, rich flavor. And, this, too would be lovely on a picnic (with a loaf of bread and thou, of course), oui? Oui! As for tomorrow's last, and final!, installment of Vegetable Food Recipe Week, the Sequel? All I can tell you is that it is FABULOUS!