Express Ratatouille

Cut tomatoes very thinly across mandolin or with a knife over a bowl to catch slices and any juice, then set aside.

Cut next four vegetables into 1/4-inch slices and place in a bowl. Add sliced garlic. If using dried herbs, sprinkle them over the vegetables. If using fresh herbs, omit this step. Sprinkle with kosher salt and chili flakes, if using.

Sauté the onions in 1 tablespoon of the oil over medium-high heat. Cook until golden brown. Remove from pan and set aside. Add remaining oil to pan, discarding any browned onion bits. Heat to medium-high and add zucchini, squash, red pepper and eggplant to pan. Follow with garlic. Cook until veggies are limp and starting to caramelize, about 12 minutes.

Add tomatoes and onions and stir well. Add fresh herbs, if using. Cook until liquid from tomatoes reduces and thickens, about 5 minutes. Add vinegar and pepper; stir to combine. Taste and adjust seasonings if necessary. Season with olive oil, if desired.