Just like out of the movie, this ratatouille delivers on flavour and looks beautiful too! It’s perfect for a late summer harvest of zucchinis and tomatoes, but can be made anytime you have the produce on-hand. It’s easiest to slice the vegetables with a mandoline, but with some patience it can easily be done with a sharp knife as well. Plus, it’s fun to make it together; date night anyone?

2 Tbsp Olive Us Milanese Gremolata Olive Oil (or Basil, Rosemary, or Garlic)
1 Tbsp Olive Us Neapolitan Herb Dark Balsamic (or Sicilian Lemon)
1 medium onion, diced
3 cloves garlic, chopped
1/2 lb baby bell peppers (or 1-2 bell peppers)
3 Roma tomatoes
2 tbsp fresh basil
pinch of chili flakes (optional)
salt and pepper to taste

2 eggplants (Japanese or Chinese eggplant best suit this recipe because of their narrow shape)
4 Roma tomatoes
2 yellow squash
2 green zucchinis

Herb drizzle
1/4 cup Olive Us Milanese Gremolata Olive Oil (or Basil, Rosemary, or Garlic)
2 Tbsp fresh basil
2 cloves garlic, minced
2 tsp fresh thyme
salt and pepper to taste

First prepare the sauce. Slice the peppers and tomatoes in half and lay face down on a baking sheet. Broil on the middle rack until skins begin to blister (about 7-10 minutes). Remove skins and discard. In a pan over medium heat sauté the onion and garlic until lightly browned. Place all sauce ingredients into a blender and blend until smooth. Adjust salt and pepper as desired.

Preheat the oven to 375F.

In a round oven-proof pan or baking dish, spread the sauce into an even layer. Cut the vegetables into 3-5mm slices using a mandoline or a sharp kitchen knife. In your hand, layer a slice of zucchini, tomato, squash, and eggplant then place the bundle onto the sauce on the perimeter of the pan. Repeat until the whole perimeter is complete. Repeat the processes, making smaller and smaller circles until the pan is filled. To fill the very middle spot you can make a “zucchini flower” in your hand and press it into the center.

In a blender or using a mortar and pestle, combine the ingredients for the herb drizzle and blend/crush until combined. Drizzle this mixture onto the completed vegetable layers.

Cover the completed dish in foil and bake for 45 minutes. Remove foil and bake for 10-15 more minutes or until the top is lightly browned, the vegetables are tender, and the sauce is bubbling through the vegetables. Serve with some crusty bread and enjoy!

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