The elegant, thinly sliced layered version of ratatouille popularized by modern French cinema.
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Roast the red peppers over an open flame until charred, then peel, seed, and finely dice to create the 'Piperade' base.
Sauté the minced onion and garlic in 2 tablespoons of olive oil until translucent, then stir in the diced peppers and two crushed tomatoes, simmering until a thick paste forms.
Spread the Piperade evenly across the bottom of a wide, shallow gratin dish or cast-iron skillet.
Using a mandoline, slice the eggplant, zucchini, squash, and remaining tomatoes into uniform 1/16-inch rounds.
Arrange the vegetable slices in a tight, overlapping spiral pattern over the Piperade, alternating colors for a visual gradient.
Drizzle with remaining olive oil, sprinkle with thyme leaves, salt, and pepper, then cover with a parchment paper circle (cartouche) cut to fit the pan.
Bake at 275°F (135°C) for 2.5 hours until vegetables are tender but hold their shape, then remove the parchment and roast for another 30 minutes to caramelize.
Carefully lift a stack of the vegetables using an offset spatula and fan them out on a plate, finishing with a drop of balsamic vinegar and a drizzle of the pan juices.
