Preheat oven to 375 degrees and prepare a baking sheet with foil (or use a nonstick baking sheet) and a casserole dish with cooking spray. Thoroughly rinse produce and pat dry. Thinly slice eggplant, zucchini and yellow squash into rounds, removing and discarding ends. Peel and thinly slice red onion into rounds. Cut tomato into a fine dice. Remove stem, membrane, and seeds from red bell pepper and cut into a dice. Cut parsley into a fine dice.

Using a blender, blend the diced red bell pepper, diced tomato, red pepper flakes, half the red wine vinegar, and salt and pepper to taste until smooth. You may add 1 Tbsp. of water at a time to thin the sauce out a bit.

In a large mixing bowl, combine vegetable rounds (red onion, zucchini, squash, eggplant) with 1 Tbsp. olive oil, Herbes de Provence, and a pinch of salt and pepper. Toss to coat completely. In the prepared casserole dish, add half of the coulis to cover bottom of the pan. Starting from one edge of the dish, arrange the vegetable rounds by alternating squash, zucchini, onion, and eggplant slices, placing them against one another.

Once vegetables are arranged in and fill the dish, top with remaining coulis and a drizzle of the remaining vinegar. Place in oven to bake for 20-30 minutes, or until vegetables are tender and sauce thickens.

About 7 minutes before ratatouille is ready, halve mini baguettes and place them on the prepared baking sheet. Brush baguettes with a bit of olive oil. Place in oven to warm for 3-4 minutes, or until desired toastiness is achieved.

Allow ratatouille to cool slightly before serving. Cut a neat slice from the casserole dish and arrange on a plate. Garnish with parsley. Add a warm baguette to the plate to sop up any remaining coulis as you enjoy the Ratatouille.