Ratatouille

1. Cut the top of the tomatoes in a cross shape and blanch them in boiling water for 20-30 seconds. Then, transfer them to a bowl of ice water and peel off the skins.

2. Cut the bell peppers, onion, and garlic into bite-sized pieces. Saute the onion and garlic in olive oil until slightly cooked, and then add all of the vegetables to a food processor and pulse into a coarse mixture.

3. Pour the mixture into a pan and cook it down for about 20 minutes.

4. Meanwhile, thinly slice the zucchini, yellow squash, and peeled tomatoes. Arrange them in the pan over the cooked vegetable mixture.

5. Grind together some basil, parsley, salt, pepper, and olive oil to create a coarse pesto. Spoon the pesto over the arranged vegetables and add salt and pepper to taste.

6. Bake in a preheated oven at 350°F for 40-50 minutes, or until the vegetables are tender and slightly browned on top.