Holiday Ratatouille Bake

1.Preheat your oven to 375°F (190°C).

2.In a large bowl, toss the eggplant, zucchini, bell pepper, onion, cherry tomatoes, and garlic with olive oil, thyme, oregano, basil, salt, and pepper until well coated.

3.Spread the vegetable mixture evenly in a large baking dish.

4.Cover the baking dish with aluminum foil and bake for 30 minutes, allowing the vegetables to soften and release their juices.

5.In a separate bowl, combine the mozzarella cheese, Parmesan cheese, breadcrumbs, and chopped parsley to create the cheesy herb crust.

6.After 30 minutes, remove the foil from the baking dish and sprinkle the cheesy herb mixture evenly over the roasted vegetables.

7.Return the baking dish to the oven and bake uncovered for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.

8.Remove from the oven and let it cool for a few minutes before serving.