Fall Vegetable Ratatuille

• 6 large tomatoes
• 3 yellow zuccini
• 3green zuccini
• 10 basil leaves
• small bunch of picked and wash parsley
• for the broth
• 3coffee filter or sheet of cheese cloth
• medium size strainer

1. FOR VEGGIES
2. 3 EACH OF GREEN AND YELLOW ZUCCINI , SLICE A LITTLE THIN ROUNDS BUT NOT MUCH THE VEG SHOUL MAINTAIN ITS SHAPPE AFTER COOKING .
3. FINE CHOPPED HERBS , PARSLEY AND BASIL
4. OLIVE OIL AND 3TBL OF BUTTER IN A MED HOT SAUTEE PAN , ADD THE SQUASH IN , SAUTEE FOR 2 MNTS, COOKING THEM ONLY HALF WAY AND ADD SALT PEPPER AND THE CHOPPED HERB, TURN OFF THE HEAT .
5. TO SERVE :
6. IN YOU FAVORITE BOWL
7. ARRANGE THE SQUASH MIX THE COLORS ON TOP OF EACH OTHER MAKING EVEN AMOUNT FOR EACH PLATES AND MOUVES. AND PUT IN A 200 DEGREE OVEN FOR 4MNTS
8. GIVING THE BROTH ENOUGH TIME TO HEAT UP WITH OUT BOILING .
9. TAKE OUT THE BOWLS AND GENTLY POUR IN THE DELICIOUS CLEAR TOMATO BROTH .

tomatoes, yellow zuccini, basil, wash parsley, broth

Taken from www.epicurious.com/recipes/member/views/fall-vegetable-ratatuille-50105482 (may not work)