What was once a movie spectacle can become a reality! Sharpen your knife skills, and this delicious Ratatouille will be a piece of cake to make!
2* small zucchini; thinly sliced
2* small yellow squash; thinly sliced
4* large Roma tomatoes; thinly sliced
2 cloves garlic; sliced
4 slices ginger; peeled
salt and pepper
6 leaves basil; thinly sliced
*Depending on how thin you can slice the veggies, you may need not need as much as the recipe lists.
Preheat the oven to 300 F.
Count the number of slices of each of the zucchini, yellow squash, and Roma tomatoes. Set aside an equal amount of each and puree the rest in a blender with garlic, ginger, and the edible trimmings until smooth.
Pour the sauce evenly into a cast iron pan; toss the veggies in olive oil and season with salt and pepper; then, start arranging the vegetable slices in a uniform, circular pattern until the pan is full. Top with sliced basil.
Bake in preheated oven for 2 to 3 hours, or until vegetables are soft and the sauce has reduced down.
To serve, use a circular mold to form a ring of veggies in the center of a plate; top with additional basil slices and the sauce from the pan.