Slice the vegetables evenly and set them aside.

Make the herb dressing: finely chop the herbs, stir them with olive oil and minced garlic. Season with salt and pepper and set aside.

Preheat the oven to 200°C / 390°F.

Make the tomato sauce: in a large oven-proof pan or skillet, heat some olive oil, add diced onion and pepper, and let sauté. Stir in minced garlic until fragrant. Season with salt and pepper, and add oregano and thyme. Pour in the crushed tomatoes, stir to combine, and let cook on medium heat for another 10 minutes. Lastly, stir in some finely chopped basil.

Arrange the sliced vegetables evenly on top of the tomato sauce starting by the outer edge of the pan. Continue adding the vegetable slices in alternating patterns to the middle of the pan. Once arranged, season the vegetables with salt and pepper, and drizzle the herb dressing on top.

Cover the pan with foil and transfer to the preheated oven. Bake for about 40 minutes covered, then uncover the pan and bake for another 20 minutes, until the vegetables are softened and slightly charred.

Once baked, remove from the oven and serve hot.

Serve the ratatouille as is, or with a side of polenta or rice. A simple slice of rustic homemade bread is also great.