Preheat oven to 375F degrees.

Using a sharp knife, slice off the top of the garlic heads to expose the cloves inside. Grab a round or square cake pan (I usually use a 9-inch one) and pour 2 Tablespoons of olive oil inside. Swirl it around the bottom of the pan to coat evenly. Place garlic heads inside, exposed side up.

Sprinkle the garlic heads with a little salt and pepper. Drizzle 1 more Tablespoon of olive oil on top. You want them to have a nice coating of oil so they don't burn easily. Cover the pan with aluminum foil and roast in the preheated oven for 40 minutes.

Spray a 9x13-inch baking dish with nonstick spray.

Spread the tomato paste in the bottom of the baking dish. Stir in water, olive oil and chopped onion. Season with salt and pepper.

Wash and very thinly slice eggplant, zucchini, squash, yellow bell pepper, and red bell pepper.

Arrange vegetables in rows, make sure each vegetable is overlapping another one. Order doesn’t mater.

Once the roasted garlic is done, remove from oven and grab the bottom of the garlic head and gently squeeze until the cloves pop out into the pie dish- they will be mushy. Take a fork and mash with 1/4 cup fresh basil, 1/4 cup parmesan, 1 Tablespoon olive oil, and crushed red pepper flakes. Rub mixture all over the top of the prepared vegetables.

Drizzle 3 Tablespoons over vegetables, sprinkle with fresh thyme leaves, and season with salt and pepper.

Cover with parchment paper or foil and bake in over for 45 minutes.

Add feta cheese to a blender or food processor and pulse until feta is broken into small crumbs. Add the cream cheese and blend on low for 3-4 minutes until cheese are very smooth and combined.

Add parsley, green onions, lemon, garlic cloves, olive oil, honey, red wine vinegar, and hot sauce - blend until smooth. It’s okay if there are flecks of herbs.

Drizzled whipped feta over ratatouille and top with fresh basil. Serve with quinoa, rice, or bread and enjoy!