Ratatouille

Roasted vegetables served with a sauce made of other roasted vegetables.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the peppers, heirloom tomatoes, garlic, shallots and jalapeño on a baking sheet.

Step 2

Drizzle with olive oil and sprinkle with salt and pepper.

Step 3

Cook at 425° for 45 minutes.

Step 4

While that’s cooking slice your zucchini, yellow squash and Roma tomatoes. Stack them so they’re ready to lay the pan.

Step 5

Blend the roasted vegetables until smooth and pout into an oven safe pan.

Step 6

Layer in the sliced vegetables.

Step 7

Cover with parchment paper and back at 425° for 45 minutes.

Step 8

Add a little more salt and pepper then serve and enjoy!