ratatouille

Ingredients:

• Tomatoes

• Red Bell Pepper

• Garlic (whole head)

• White onion

• Red Onion

• Zuchini

• Yellow Squash

• Eggplant

• Olive Oil

• Rosemary

• Thyme

Instructions:

1. To prepare your sauce base first start by roasting these vegetables: red bell pepper, garlic and white onion.

2. On the side, boil your tomatoes. Once they are finished peel back their skin using a knife.

3. Throw your roasted vegetables and tomatoes into a blender along with some salt, pepper, and fresh herbs like rosemary and thyme (to taste). If you do not have fresh herbs, the dried stuff works just as well.

4. Blend until smooth and pour this into a shallow baking dish. I used a pie dish for this and it worked great!

5. Using a Mandolin slicer or a sharp knife, cut thin slices of the zucchini, yellow squash, red onion, eggplant and the rest of your tomatoes. If your eggplant is big you can cut into half circles.

6. Align these vegetables gently on top of the sauce in your baking dish, creating a layered spiraled pattern. Top with olive oil, salt and pepper.

7. Bake in the oven at 375F for 30 minutes or until your vegetables are tender.

Before