Vermont Ratatouille

Vermont Ratatouille

Pepper-tomatoe sauce

1 can diced peppers

2 cups tomato sauce

1 tablespoon garlic

1/2 diced red pepper

1/2 diced yellow pepper

1/2 diced orange pepper

1/4 diced red onion

1/4 cup maple syrup

2 tablespoons pesto

Vegetables

1 medium zucchini

1 medium summer squash

1 yellow onion

1/2 cup olive oil 

2 tablespoons thyme

1 tablespoon garlic 

Fresh black pepper 

1/4 cup maple syrup 

Salt

Pan fried apple (garnish) 

2 crisp apples 

1/4 cup olive oil

3 tablespoons thyme

1/4 cup maple syrup 

Start sauce right away, slicing begets lea while it reduces, put everything in pot, reduce to salsa thickness and add 1-2 cups more tomatoe sauce at end

Slice veggies: a mandolin is GREAT! 

Put a layer of 1/2 the sauce in the bottom of the pan and start to layer veggies alternating 

Pour the oil mixture over veggies

Wrap with foil and bake at 350 for 1-2 hours take off foil for last half hour

Pan fry the apples while the veggies bake!