Preheat your oven to 425 F. On the stovetop, heat a 12" Cast-iron skillet over high heat for 2 minutes. Reduce heat to medium high and add in olive oil. Once it's heated (it'll sizzle when you splash water on the pan), add in your diced onion. Reduce heat to medium and cook for 3-5 minutes, until it is translucent and fragrant. Add in the garlic and stir to combine. Cook together for 1 minute. Add in Miso paste, fresh thyme, oregano, and tomatoes. Stir together until combined, and simmer for 20 minutes (while this simmers, begin chopping your veggies). The sauce will have thickened. Taste it, and then add in your salt and pepper a little at a time until it is to your taste.

If doing a sliced ratatouille (for crisp edges and textural contrast), slice your veggies uniformly, add salt, mix, and set aside. The tomato will still be diced and placed in between your layers in cubes if you choose to slice it. For a more stew-like ratatouille, dice your veggies and toss together with the salt and set aside.

Combine the olive oil, grated garlic, parmesan, salt, and thyme together.

If making a sliced ratatouille, layer your vegetables over the sauce in a pattern. Pour the filling over the mixture uniformly. For a rough-dice ratatouille, toss the filling and topping together, and then add to the cast iron. Roast in the oven for 45 minutes. Allow to cool for a few minutes before serving. Ratatouille is delicious both warm or cool. Enjoy!