A simple way to make a gluten-free, vegan ratatouille using a sheet pan to roast garden veggies.
Rinse the salt off the eggplant and pat dry with a paper towel or clean cloth.
Preheat the oven to 375° F (190°C).
Bake at 375°F (190°C) for 50 minutes.
(Give the veggies a stir after about 30 minutes of baking).
Sprinkle with fresh basil
that has been cut or ripped into small pieces. Toss again to get all of the salt, oil, and basil mixed with the veggies.