Ratatouille

Ingredients

• 1/2 red pepper, seeds and ribs removed
• 1/2 yellow pepper, seeds and ribs removed
• 1/2 orange pepper, seeds and ribs removed
• 5 tbsp. extra-virgin olive oil, divided
• 1 1/2 tsp. minced garlic, divided
• 1/2 c. finely diced yellow onion
• 3 tomatoes (about 12 oz.), peeled, seeded and finely diced, juices reserved
• 1 sprig fresh thyme
• 1 sprig flat-leaf parsley
• 1/2 bay leaf
• 1 zucchini (4 to 5 oz.) sliced in 1/16-in. rounds
• 1 Japanese eggplant (4 to 5 oz.), sliced into 1/16-in. rounds
• 1 yellow squash (4 to 5 oz. ), sliced into 1/16-in. rounds
• 4 Roma tomatoes, sliced into 1/16-in. rounds
• 1/8 tsp. dried thyme leaves
• 1 tsp. balsamic vinegar
• Salt and freshly ground black pepper