Ratatouille

Sauce

1 Onion, chopped

2 Carrots, chopped

2 Celery Ribs, chopped

1 Tbsp. Butter

1 Tbsp. Olive Oil

5-6 Cloves of Garlic, minced

1 Yellow Bell Pepper, charred, peeled, and seeded

1 Red Bell Pepper, charred, peeled, and seeded

1 Poblano Pepper, charred, peeled, and seeded

2 Chili Peppers, charred, peeled, and seeded

1 28 oz. can Fire Roasted Tomatoes

3 sprigs of fresh thyme, finely chopped

1 tsp. Herbs de Provence

6 Basil Leaves, finely chopped

Salt and freshly ground black pepper

Veggies

2 Yellow Squash,

2 Zucchinis

1 Japanese Eggplant

3 Roma Tomatoes

2 Tbsp. Olive Oil

3 Cloves of Garlic, minced

1 Tsp. Thyme leaves, chopped

Salt and Freshly Ground Black Pepper

In a Dutch oven, heat up the olive oil and butter. Sauté the onion, carrots, celery, and garlic for 3-5 minutes. Add in all the peppers and cook for an additional 2-3 minutes. Season with Herbs De Provence and salt and pepper. Add in the fire roasted tomatoes, thyme, and basil. Let cook until all of the vegetables have softened and then blend to make your pasta sauce, leave your sauce in the blender until needed.

Slice the yellow squash, zucchinis, eggplants, onion, and tomatoes using a mandolin or with a knife.

Pre-heat oven to 350 degrees Fahrenheit.

Toss the vegetable slices with olive oil, garlic, thyme, salt, and freshly ground black pepper.

In a casserole dish, lay down the sauce to cover the bottom. Arrange the vegetables in altering patterns. Cover and bake for 30 minutes.

Remove cover and top with parmesan cheese and bake for 10-15 minutes.

Serve and enjoy!