Ratatouille

Char the bell peppers over an open flame on the stovetop until blackened on all sides. Place them in a bowl, cover with foil, and let steam for 15 minutes. Peel off the skins and remove seeds.

Combine the roasted red peppers, garlic cloves, parsley sprigs, vegetable broth, olive oil, and water in a blender. Blend until smooth.

Score an 'X' on the bottom of each tomato. Blanch in boiling water for 30 seconds, then transfer to an ice bath. Peel the skins.

Using a mandoline, slice the tomatoes, zucchini, yellow squash, and eggplant into thin, uniform rounds (about 1/16 inch thick).

Finely chop the fresh rosemary.

Spread a thin, even layer of the roasted red pepper sauce in the bottom of a baking dish.

Arrange the vegetable slices vertically in alternating patterns (tomato, eggplant, zucchini, yellow squash) over the sauce. Pack them tightly.

Drizzle the vegetable layers with olive oil, season with salt and freshly ground black pepper, and sprinkle with chopped rosemary.

Cut a piece of parchment paper to fit the baking dish and place it directly on top of the vegetables. Bake in a preheated oven at 225°C (440°F) for 90 minutes, or until vegetables are tender.

To serve, use a ring mold to create a neat stack of the ratatouille on a plate. Drizzle with extra olive oil and garnish with fresh parsley.