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Rebellious Ratattouille

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I think this is ratatouille but some people may find it lacking. What I love about it is the combination of flavors I get from the alternating, thinly sliced vegetables in a single bite. I like bell peppers in general, which are usually included in this dish, but I don’t like the taste and texture they add to the other veggies used here, so I left them out. Look at me being a ratattouille rebel. A neat thing about this recipe is it can be doubled and tripled easily by adding more sliced vegetables and a larger pan. It also makes for a lovely presentation in a serving dish or on your plate.
Rebellious Ratattouille
1 medium zucchini
1 medium yellow squash
1 medium onion
3 large Roma tomatoes
1 14.5 ounce can diced tomatoes
2 cloves garlic, crushed
1 Tbsp dried oregano leaves
1 Tbsp dried parsley leaves
1/2 tsp sea salt
1/4 tsp ground black pepper
In a medium pot over medium heat add the canned tomatoes, garlic, oregano, parsley, salt and pepper. Simmer for about ten minutes, until heated through and bubbly. Remove from heat to let cool. Preheat oven to 375 degrees. While sauce simmers prepare the vegetables by slicing them thinly, less than 1/8 inch thick. Sprinkle slices with salt and pepper. Removing seeds from tomatoes is optional. Using a stand or stick blender purée the tomatoes ito a smooth sauce. In a loaf pan pour a thin layer of tomato sauce (you will probably have leftover sauce). Alternate the slices of zucchini, yellow squash, tomatoes and onion, placing them in two long rows in the pan. Bake for 30 minutes, cover pan with foil and bake for an additional 15 minutes. Remove from oven and let sit for 5 minutes before serving.

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