Ratatouille Replay - Because I Can Only Assume Your Garden's as full as Everyone's but Mine ;-)

Ratatouille Replay - Because I Can Only Assume Your Garden's as full as Everyone's but Mine ;-)  There's nothing more wonderful than fresh garden veggies - and enough to share. When everything comes ripe at once, Ratatouille is the way to go!

Ratatouille

1 small eggplant, sliced
1 large tomato, sliced
1 large zucchini , sliced
1 large onion, sliced
2 medium yellow squash, sliced
⅓ cup soy cheese, shredded (I used "Daiya," my favorite!)
1 teaspoon salt
2 tablespoons oil

1. Preheat oven to 400 and oil a 9x13" casserole dish well on the bottom and sides with 2 tablespoons oil.

2. Layer veggies in order listed, standing part way up, making as many rows as fit nicely, until all are gone. If you have extra of one veggie or another, cut these into small pieces and sprinkle them in the "blank spots" in the pan.

3. Sprinkle salt and then "cheese" evenly over the top of the veggies and then bake until top begins to turn golden brown, about 40 minutes.