Sheet Pan Ratatouille

2 tbsp olive oil

1 tsp dried basil

¼ tsp salt

½ tsp dried thyme

½ tsp crumbled dry rosemary

1 zucchini, sliced in half lengthwise, then cut into chunks

½ eggplant, cut into bite-size chunks

1 red bell pepper, coarsely chopped

1 yellow bell pepper, coarsely chopped

1 leek, white and light-green part only, thinly sliced

1 small butternut squash, peeled, seeded and cut into bite-size chunks

½ pint cherry tomatoes, halved

½ lemon

½ tsp granulated sugar

1 garlic clove, minced

1 ½ tbsp olive oil

½ cup shredded fresh basil, optional

½ cup crumbled feta, optional