Preheat your oven to 375° F. Heat a 2 Tablespoons of olive oil in a small skillet over medium heat. Then add the chopped onion and sauté until tender and translucent. Add the minced garlic and sauté for another minute.

Add the tomato paste and water and 1 Tablespoon of olive oil to skillet with onions and garlic. Mix completely while heating the tomato paste mixture. Season with salt and pepper.

Spray a round pan (deep dish pie plate works great) with cooking spray. Spread the tomato paste mixture along the bottom of the dish.

Toss sliced vegetables in a bowl with a bit of olive oil, just enough to very lightly coat them. Arrange the veggies around the outer edge of the dish alternating the colors. Drizzle the top of the vegetables with two tablespoons of olive oil and add salt and pepper to taste

Add the fresh herbs and garlic in a small bowl, add olive oil and mix well. Spoon the herb mixture on top of the tian ratatouille vegetables.

Cut a round piece of parchment paper to cover the dish and bake for about 45 minutes until the veggies are tender and roasted.