Making RATATOUILLE from the MOVIE?! ✨Recipe: Ingredients: • 1 medium red bell pepper, seeded and quartered • 2 medium shallots, peeled and halved • 1 whole head garlic, cloves separated and peeled • 1 medium jalapeño pepper, seeded and halved • 2 large heirloom tomatoes, cut into large wedges • 2 tbsp olive oil • 2 1⁄2 tsp salt, divided • 2 1⁄2 tsp ground black pepper, divided • 2 small Japanese eggplants, thinly sliced • 2 medium zucchini, thinly sliced • 2 summer squash, thinly sliced • 4 medium Roma tomatoes, thinly sliced • 1⁄4 tsp crushed red pepper flakes • 2 tsp fresh thyme leaves • 1 tbsp fresh basil, chopped Directions: 1. Preheat oven to 425°F. On a baking sheet, spread out the red bell pepper, shallots, whole garlic head, jalapeño, and chopped heirloom tomatoes. Drizzle evenly with olive oil, then sprinkle generously with salt and pepper. Roast in the oven for 45 minutes. 2. Remove from the oven and carefully transfer all roasted vegetables to a blender. Blend on high until smooth to create the sauce. 3. Using a mandoline or a sharp knife, thinly slice the eggplant, green zucchini, yellow zucchini, and Roma tomatoes. 4. Pour the blended sauce evenly into the bottom of a 9-inch oven-safe skillet or round baking dish. 5. Arrange vegetable slices upright, alternating eggplant, green zucchini, yellow zucchini, and Roma tomato in a spiral pattern from the outer edge towards the center until the skillet is full. 6. Bake at 425°F for an additional 45 minutes, until the vegetables are tender and lightly caramelized. 7. Remove from oven and sprinkle lightly with additional salt and pepper, chili flakes, fresh thyme, and chopped basil. Serve warm and enjoy! - @littleremyfood