I MADE CHICKEN PARM

i love squashes i love zucchini i love egg plant

i made a fall ratatootie recently, so lovely every time!!! not posting the baked pic bc i went wayyyy overboard with the parm after and it wasn't pretty anymore lol. here is the resippy i use for anyone who wants to have one too:

Ingredients

Piperade Sauce

1 ea. (200g) onion, chopped

2 ea. (200g) carrots, washed, unpeeled and chopped

2 ea. (100g) celery ribs, washed and chopped

1 Tbsp (30g) butter

1 Tbsp (30ml) olive oil

1 T bsp garlic, minced

1 yellow and 1 red bell pepper, charred, peeled, seeds and ribs removed

1 poblano pepper and 2 chili peppers, charred, peeled, seeds and ribs removed

1 (28 ounces / 850g) chopped Roma tomato or can crushed tomato (preferably organic fired roasted)

3 sprigs fresh thyme (optional)

2 tbsp Italian seasonings

Salt, pepper to taste

6 fresh basil leaves

Sliced Vegetables

2 yellow squash, sliced into 1/16-in. (2-3mm) rounds (or you can use sweet potato in the fall)

2 zucchinis, sliced into 1/16-in. rounds

2 Japanese or Chinese eggplants, sliced into 1/16-in. rounds

6 Roma tomatoes, sliced into 1/16-in. rounds

Seasoning

2 Tbsp (30ml) olive oil

1 tsp minced garlic or 8 crushed garlic cloves

1 tsp thyme leaves, chopped

Salt, pepper to taste.

Directions

Roast bell peppers and jalapeño over the flame or in a preheated 425ºF (220ºC) oven for 40 minutes (grilling vegetables and fruits does not create carcinogens). Once you've roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. Place the roasted peppers in a freezer bag or pastry bowl covered with plastic wrap and steam for 15 minutes then peel using paper towels. Remove stem, membranes and seeds. Chopped peppers and set aside.

Meanwhile chop onion, celery, carrots and mince garlic.

Heat up a large skillet, add butter and olive oil and sautée the mirepoix; onion, celery and carrots for 10 minutes on medium high heat. Add garlic and the chopped peppers, tomatoes, thyme bouquet, herbs, salt and pepper. Cook the mixture for 20 minutes or until all Discard thyme bouquet. Gently puree the ratatouille mixture in a food processor with the basil and pour back into the skillet.

Cut zucchinis, yellow squashes, eggplants and tomatoes into 1/16-in. (1.5mm) rounds. Arrange a strip of alternating slices of tomato, yellow squash, zucchini and eggplant. Season with salt and pepper and the olive oil garlic and thyme seasoning. Cover the ratatouille with foil.

Position rack in the middle of oven. Preheat oven to 300°F (150ºC) cover skillet with foil and cook ratatouille slowly for 2:30 hours. Remove foil and cook for 45 minutes more at 375ºF (190ºC); the veggies will then roast acquiring additional flavor through caramelization.

Sprinkle some minced fresh basil right before serving if desired. Bon appétit!

recipe notes from eleganza: if you use too much parmesan and get to the rind you should put it in with your pipperade while it cooks so it can impart parm flavour into it. also have never bothered to have the right peppers on hand so just use whatever