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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Ratatouille</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4</td><td>italian sausage links (mild)</td></tr><tr><td>2</td><td>zucchini (same size as links)</td></tr><tr><td>2</td><td>summer squash (same size as links)</td></tr><tr><td>1</td><td>red bell pepper</td></tr><tr><td>16 oz</td><td>tomato purée</td></tr><tr><td>8 oz</td><td>smoked gouda cheese</td></tr><tr><td>8 oz</td><td>assiago cheese</td></tr><tr><td>2 tsp</td><td>fennel seeds</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>1 tsp</td><td>paprika</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).</td><td>10 min</td></tr><tr><td>2</td><td>Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.</td><td>10 min</td></tr><tr><td>3</td><td>In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.</td><td>1 min</td></tr><tr><td>4</td><td>Lay out the sliced items at a 45°, alternating between the three types until the entire
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Ratatouille</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4</td><td>italian sausage links (mild)</td></tr><tr><td>2</td><td>zucchini (same size as links)</td></tr><tr><td>2</td><td>summer squash (same size as links)</td></tr><tr><td>1</td><td>red bell pepper</td></tr><tr><td>16 oz</td><td>tomato purée</td></tr><tr><td>8 oz</td><td>smoked gouda cheese</td></tr><tr><td>8 oz</td><td>assiago cheese</td></tr><tr><td>2 tsp</td><td>fennel seeds</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>1 tsp</td><td>paprika</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).</td><td>10 min</td></tr><tr><td>2</td><td>Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.</td><td>10 min</td></tr><tr><td>3</td><td>In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.</td><td>1 min</td></tr><tr><td>4</td><td>Lay out the sliced items at a 45°, alternating between the three types until the entire
bottom of the dish has been covered.</td><td>5 min</td></tr><tr><td>5</td><td>Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.</td><td>2 min</td></tr><tr><td>6</td><td>Continue to alternate layers until the dish is full, ending with a cheese layer.</td><td>10 min</td></tr><tr><td>7</td><td>Garnish with a dusting of paprika and thin ribbons of red bell pepper.</td><td>2 min</td></tr><tr><td>8</td><td>Cover with foil and bake at 400°.</td><td>30 min</td></tr></table></section></body></html>