I tend to make a Turkish or Greek Briam instead of ratatouille. I add fresh basil, fresh dill, dried oregano. Sometimes I add cumin, cinnamon, and allspice.
They could easily be included in a frittata or a pasta.
This pasta looks good.
https://www.foodnetwork.com/recipes/katie-lee/summer-vegetable-pasta-19577108.amp
Or layered into a Panini or sandwich.
We’re fans of a vegetable Napoleon, which is basically the vegetables you mention, stacked.
A Calabrese style eggplant/ aubergine parmesan is another option. Again, stacking the vegetables, adding some more roasted tomatoes, some parmesan, baking, and adding fresh basil on top. I like Rosetta Constantino’s recipe.
