Ready to embark on a tasty adventure that'll make your taste buds do the cha-cha? Let me introduce you to Disney's Ratatouille – and no, it's not a new Mickey Mouse-shaped snack!

It's like the vegetables got dressed up for the royal ball, all sliced thin and arranged in a fancy spiral. Talk about playing with your food!

Ingredients:

• 1 can (6 oz) tomato paste  
• ½ of a medium onion, finely chopped  
• ¼ cup minced garlic  
• ¾ cup water  
• 4 tablespoons olive oil (divided)  
• Salt and freshly ground black pepper, to taste  
• 1 small eggplant, ends removed and thinly sliced  
• 1 zucchini, ends removed and thinly sliced  
• 1 yellow squash, ends removed and thinly sliced  
• 1 red bell pepper, seeds and core removed, thinly sliced  
• 1 yellow bell pepper, seeds and core removed, thinly sliced  
• 1 teaspoon fresh thyme leaves (or adjust to your preference)  
• 3 tablespoons mascarpone cheese  

Directions:

Step 1: Preheat your oven to 375°F (190°C).  

Step 2: In a 10-inch square baking dish, spread the tomato paste evenly over the bottom. Next, scatter the finely chopped onions and minced garlic over the paste. Add the water and 1 tablespoon of olive oil, then mix it all together until the sauce is well combined. Season with a pinch of salt and a few grinds of black pepper.

Step 3: Begin by arranging the sliced vegetables in a circular pattern along the edges of the baking dish. Alternate the slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper as you go. Slightly overlap each slice so the array of colors is visible and continues toward the center of the dish.

Step 4: Drizzle the remaining 3 tablespoons of olive oil over the vegetables. Finish by lightly seasoning with salt, black pepper, and scattering thyme leaves across the dish.

Step 5: Cut a piece of parchment paper to the same size as the top of your vegetables. Gently place it over the veggies to help retain their moisture while cooking.

Step 6: Transfer the dish to the preheated oven and bake for approximately 45 minutes, or until the vegetables are tender and nicely roasted.

Step 7: Once done, remove the parchment paper and serve with spoonfuls of mascarpone cheese on top for a rich and creamy accent.