Core and cut tomatoes into quarters. Peel onion and cut into eighths. Stem and remove seed from peppers and cut into eighths. Peel eggplants and cucuzza squash and cut into 2-inch cubes
Spread vegetables evenly on a parchment-lined baking sheet. Sprinkle 2 tablespoons olive oil, salt, and pepper on top and mix to coat. Bake for 45 minutes until the edges of the onion are starting to brown.
Place the remaining oil and garlic in a large pot and heat over medium-high heat. Stir the garlic and cook until fragrant. Add the vegetables, basil, and parsley. Simmer for 15 minutes until the vegetables are softened and the tomatoes are starting to break apart. Taste and adjust salt and pepper.
Serve hot with a baguette, on top of pasta or rice, or as a side dish.
Recipe by The Gardener Cook at https://www.thegardenercook.com/roasted-ratatouille/