Baked Ratatouille

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Heath, Texas in 1984.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 yellow squash cut in thin rounds
 * 3 zucchini cut in thin rounds
 * 5 small tomatoes cut in thin rounds
 * 2 medium tomatoes
 * 1 tablespoon tomato paste
 * 2 tablespoons olive oil
 * 3 cloves garlic
 * 1 tablespoon fresh basil
 * 2 tablespoons dill
 * 3 tablespoons parsley
 * 1 teaspoon oregano
 * 1 teaspoon balsamic vinegar
 * 1 teaspoon freshly ground black pepper
 * 1 teaspoon red pepper flakes
 * 1 teaspoon salt

Directions

 * 1) Put olive oil, vinegar, tomatoes, tomato paste, garlic, basil, dill, oregano, black pepper, pepper flakes and salt in a food processor and blend.
 * 2) Wet the bottom of an oven dish with this sauce.
 * 3) Place thin rounds of zucchini, yellow squash and tomato one on top of the other.
 * 4) Pour the rest of the tomato sauce on top.
 * 5) Scatter the chopped parsley over sauce.
 * 6) Cover with aluminum foil and bake in preheated oven at 375°F for one hour.