easy peasy ratatouille

Ingredients:

• 2 each – Tomatoes (medium)

• ½ each – Onion (medium)

• 1 each – Red Bell Pepper

• 1 small head of Garlic

• As needed – Oregano

• As needed – Olive Oil

• a combination of your choice of yellow/green zucchini, tomato, eggplant

  *I used about 2 small yellow zucchinis, 2 small green zucchinis, and 3 medium tomatoes.

1. Drizzle a generous amount of olive oil and oregano and roast your 2 medium tomatoes (skin on), halved onion (with the first 2 layers discarded), garlic head (no need to peel just cut the entire bulb crosswise and bake face up), and 1 bell pepper with the seeds removed at 425 degrees F for about 40 minutes. The onion should be cooked through and the bell pepper/garlic fork tender.

2. Set the roasted ingredients to the side and completely cool before peeling the skin off the tomatoes and squeezing out the cooked garlic out of the clove. Discard the peeled tomato skin and garlic skin.

3. Blend the contents as well as any leftover oil from the baking vessel into a smooth sauce using a blender or an immersion blender.

4. Slice the selected ingredients that will sit over the top of the sauce as evenly and relatively thin as you can.

5. Spread the sauce in an even layer at the bottom of the chosen baking vessel (I used a 9x9 baking dish.)

6. Alternate a repeating pattern of the sliced ingredients to create a spiral shape.

7. Season with salt and pepper.

8. Bake at 400 degrees F covered with aluminum foil for about 30 minutes. Uncover and keep an eye on the dish for the next 10 minutes.