Ratatouille

Finely dice the red bell pepper and yellow onion. Mince the garlic.

In a saucepan over medium heat, add olive oil. Sauté the onion and bell pepper until softened, about 5-7 minutes.

Add the minced garlic and a sprig of thyme, and cook for another minute until fragrant.

Pour in the crushed tomatoes and heavy cream. Stir to combine.

Stir in the chopped fresh basil, grated parmesan cheese, honey, and season with salt and pepper.

Use an immersion blender to blend the sauce until it reaches your desired consistency.

Taste the sauce and adjust seasonings if needed. Pour the finished sauce into the bottom of a round baking dish, spreading it evenly.

Using a mandoline or a sharp knife, thinly slice the zucchini, yellow squash, eggplant, and Roma tomatoes into uniform rounds.

Arrange the sliced vegetables in an alternating, overlapping spiral pattern on top of the sauce, starting from the outer edge and working your way in.

Drizzle the arranged vegetables with olive oil and season with black pepper.

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 40 minutes. Then, remove the foil and bake for another 20 minutes, or until the vegetables are tender and the sauce is bubbly.

Remove from the oven and let it cool slightly. Garnish with fresh chopped parsley and a sprinkle of flaky sea salt before serving.