This ratatouille recipe is made with thinly sliced squash, bell peppers, eggplant, and potatoes, all cooked in a homemade marinara sauce.
Preheat the oven to 375 F. Lightly oil a 2-quart baking dish and set aside.
Set your mandoline slicer to 1/4" thick and thinly slice all your vegetables. Set aside.
Evenly spread marinara sauce over the bottom of the baking dish. Top with minced garlic, red pepper flakes, 2 tsp of fresh thyme, salt and pepper.
Stack vegetables in a pattern and lay them in the baking dish. This can be done either in a spiral (as in the photos) or in rows if using a rectangular baking dish.
Drizzle with olive oil and sprinkle remaining thyme and pepper flakes over the top.
Cover with tin foil and bake for 50-55 minutes until vegetables are tender and the marinara sauce is bubbling up from underneath.
Remove from oven and let cool 10 minutes before serving.