| 0.5 | oz | Basil Leaves (fresh) |
| 1 | cup | Cherry tomatoes |
| 0.31 | lb | diced tomatoes |
| 0.25 | tsp | Dried basil |
| 1 | tsp | dried Italian herb seasoning |
| 0.25 | tsp | dried thyme |
| 0.45 | unit | Eggplant |
| 0.5 | clove | garlic |
| 4 | clove | garlic |
| 0.8 | tbsp | olive oil |
| 1 | unit | onions |
| 0.25 | cup | parmesan cheese |
| 0.5 | oz | parsley |
| 0.25 | tsp | pepper, black |
| 1.25 | tsp | salt |
| 0.5 | lb | Spaghetti |
| 5 | unit | sundried tomatos |
| 1 | tsp | tomato paste |
| 1 | tbsp | tomato paste |
| 0.69 | lb | tomato sauce |
| 2 | unit | zucchini |
1. Preheat the oven to 400 degrees.
2. Dice the zucchini, onion, and eggplant. Take about half a cup of the chopped onion, mince it and set the minced onion aside. Combine the rest of the vegetables with the cherry tomatoes in a large mixing bowl.
3. In a small bowl, combine the olive oil, minced garlic, cut up sun-dried tomatoes, tomato paste (the larger amount), and 1 tablespoon minced onion. Add the Italian herb seasoning, dried thyme, dried basil, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.
4. Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Place in the oven and roast for 50 minutes, stirring the vegetables once halfway through baking.
5. Mince another 3 cloves of garlic. In a pan, heat oil and add the minced garlic. Sauté briefly before adding diced tomatoes, the smaller amount of tomato paste, and tomato sauce. Season with Italian seasoning to taste.
6. Cook your spaghetti until al dente. Add the sauce, the roasted ratatouille, fresh basil, parsley, and parmesan. Serve!