Ratatouille

Preheat oven to 425℉. Line a baking tray with aluminum foil and lightly grease. Set aside.

Make the ratatouille: Place bell peppers on prepared baking tray, cut-side down. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 18-20 minutes, or until peppers are soft and the skin browned.

Heat a drizzle of olive oil in a large saucepan over medium heat. Add onion, cooking until softened and translucent. Add garlic and cook until fragrant. Stir in crushed tomatoes and cook until warmed. 

Once peppers are finished roasting, carefully dice and add to the saucepan. Season with salt and pepper to taste. Reduce oven temperature to 375℉.

Use an immersion blender (or a regular stand blender) to create a smooth sauce.

Spread the sauce onto the bottom of a 10-inch round baking dish. Set aside. 

Carefully slice the zucchini, squash, eggplant, and tomatoes to ¼-inch thickness. Use a mandoline slicer to ensure each slice is even and consistent.

One slice at a time, stack the eggplant, zucchini, squash, and tomato. Arrange in the baking dish along the outer edge, in a circle. Repeat with remaining slices, moving inward to the center of the baking dish, until it has been filled. 

Make the topping: In a small mixing bowl, combine the basil, parsley, basil, and melted butter, Stir until combined. Use a basting brush to evenly spread the butter-herb mixture across the top of the ratatouille. 

Cover the top of the baking dish with parchment paper. Bake the ratatouille in the oven for 30-40 minutes, or until vegetables are tender but not mushy.

Remove from oven and let cool 5 minutes before serving. Enjoy!