• Set aside your Large Round Flexipan® Mold on the top of a microwave safe plate.

STEP 1

• Using your Mandoline, slice the onion into ¼ inch slices and spread evenly in your Flexipan®. 
  
• Using the Mini Herb Chopper thinly chop the garlic, add it to the onions. 
  
• Drizzle the Rosemary Oil over the onions & garlic. Sprinkle the Rosemary, Basil, Thyme herbs blend and Salt on top of the onions. Cover your Flexipan® with the Octagonal Bonmat. 

COOK!

• Microwave on high for 7 minutes.  While onions are cooking, prep the rest of your veggies.
  

STEP 2

• Slice the eggplant, zucchini, yellow squash and tomatoes all in ¼ inch slices using your Mandoline or your Santoku Chef Knife.  Place the eggplant, zucchini and squash in your mixing bowl.  Drizzle the Rosemary Oil  and toss to coat evenly. Sprinkle veggies with the Rosemary, Basil, Thyme herbs blend and toss again to coat.  
  
• Remove onions from microwave (be careful with the hot steam that is under the Bonmat). Layer the other veggies on top of the onions, alternating colors in a circular pattern starting on the outside edge of your Flexipan® and moving towards the center.  Once the veggies cover the mold, drizzle with the remaining oil (1 Tbsp) sprinkle with the remaining salt & a few grinds of fresh ground pepper. Cover your Flexipan® with the Octagonal Bonmat. 
  

COOK!

• Microwave on high for 9 minutes. Your Layered Ratatouille is ready. Serve and enjoy while hot! Bon Appétit!