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1 Sprig Rosemary, stem removed and roughly chopped
1 lb Green Bell Peppers
1 lb Tomatoes
1 lb Yellow Squash
1-2 cups Tomato Sauce
1/2 tsp Chili Flakes
2 Garlic Cloves, minced
Pepper
Salt
Preheat oven to 375 degrees.
Using a mandolin or sharp chef’s knife, slice zucchini, tomato and pepper into thin slices. In a skillet or round baking dish, mix tomato sauce with minced garlic, red chili flakes, salt and olive oil. Spread evenly. Layer sliced veggies on top in a spiral stack. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Bake for 55-60 minutes or until veggies are tender.
