This is a variation of the classic RATATOUILLE, where the sliced vegetables are arranged side by side and baked instead of stewed like a stew. Ingredients For the Base Sauce 2 tablespoons extra virgin olive oil 1 onion 3 cloves garlic 1 red bell pepper 1 yellow bell pepper 1 teaspoon herbes de Provence 500 g tomatoes Vegetables 400 g green zucchini 400 g yellow zucchini 400 g eggplant 400…
