Rachel Ray'S Ratatouille - cooking recipe

Ingredients

2 T. extra virgin olive oil + additonal for drizzling
1 med. onion, chopped
3-4 cloves garlic, minced or chopped
2, jarred roasted red peppers, chopped
1 - 8 oz. can tomato sauce
2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
2-3 small yukon gold potatoes thinly sliced
2-3 thyme sprigs, leaves removed
salt and pepper
*parchment paper

Preparation

Preheat oven to 425 degrees.
Place large skillet over med-high heat.
Add 2 T. olive oil.
Add onions, garlic, and peppers and cook till onions are tender, about 4-5 minutes.
Place contents of skillet in food processor and add the tomato sauce. Puree and season with salt and pepper.
Place in large casserole dish and swirl to cover bottom of dish.
Layer vegetables in a swirl pattern on top of sauce.
Sprinkle with salt, pepper, and thyme leaves.
Drizzle with olive oil.
Cut a piece of parchment paper the shape of the dish, cutting edges so it lays flat.
Place on top of vegetables.
Bake about 45 minutes, till vegetables are tender.
Serve with crusty bread.