Ratatouille Spirals

Name: Ratatouille Spirals
Cook time: 1 h
Yield: 10
Ingredients: 3 pounds beefsteak tomatoes, scored with an “X” on the bottoms; 3 tablespoons extra-virgin olive oil, plus more for brushing; 2 large garlic cloves, finely chopped; 1/2 teaspoon crushed red pepper; Kosher salt; 2 cups cubed country bread; 2 1/2 pounds firm medium zucchini, cut lengthwise into 1/8-inch-thick strips; 2 1/2 pounds small eggplant, preferably Japanese, cut lengthwise into 1/8-inch-thick strips; 3 roasted red bell peppers, cut into 1/2-inch strips; 18 oil-packed anchovies, cut into thin strips; 3/4 pound fresh mozzarella, cut into 2-by- 1/2-inch sticks

Ratatouille Spirals was pinched from <a href="http://www.foodandwine.com/recipes/ratatouille-spirals" target="_blank">www.foodandwine.com.</a>

"This is ratatouille imagined as beautiful little rolls of eggplant, zucchini, bell peppers, mozzarella and anchovy, all baked in a tangy, fresh tomato sauce...."

INGREDIENTS

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3 pounds beefsteak tomatoes, scored with an “X” on the bottoms

•

3 tablespoons extra-virgin olive oil, plus more for brushing

•

2 large garlic cloves, finely chopped

•

1/2 teaspoon crushed red pepper

•

Kosher salt

•

2 cups cubed country bread

•

2 1/2 pounds firm medium zucchini, cut lengthwise into 1/8-inch-thick strips

•

2 1/2 pounds small eggplant, preferably Japanese, cut lengthwise into 1/8-inch-thick strips

•

3 roasted red bell peppers, cut into 1/2-inch strips

•

18 oil-packed anchovies, cut into thin strips

•

3/4 pound fresh mozzarella, cut into 2-by- 1/2-inch sticks

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