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1
Preheat the oven to 400.
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2
Heat the olive oil in a large nonstick skillet.
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3
Add the onion and cook over moderate heat, stirring, until translucent, about 3 minutes.
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4
Add the red and yellow bell peppers and cook until just tender, about 3 minutes.
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5
Add the zucchini and eggplant and cook until just tender, about 4 minutes.
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6
Add the tomatoes, garlic, basil and thyme, season with salt and black pepper and toss to combine.
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7
Spread the mixture in a medium baking dish and roast for about 10 minutes, or until softened and beginning to brown.
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8
Transfer to a plate to cool.
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9
Lower the oven temperature to 375.
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10
Lay the tortillas out on a work surface.
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11
Spread half of the ratatouille on the tortillas, leaving a 1/2 -inch border around the edges.
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12
Roll up the tortillas and secure each one with a toothpick.
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13
Set them, seam sides down, on a baking sheet and bake for about 10 minutes, or until crisp, lightly golden and heated through.
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14
Slice off the ends of each roll and remove the toothpicks.
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15
Cut each roll in half diagonally and set 2 halves upright on each of 4 plates.
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16
Spoon the remaining ratatouille around the taco towers, garnish with a spoonful of pesto and serve.
