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Step 1
Prepare pot of boiling water and large bowl of ice water. Cut small X into bottom of the tomatoes. Blanch until cuts begin to split up the sides of the tomatoes (~1 min), and then remove and place in the ice bath. Set aside.
Step 2
Seed the peppers, leave whole. Char either using oven broil or directly on a gas burner, if you're lucky enough to have one. Let side char completely before you flip it to char the other side. Remove from heat and cover with tin foil to let the steam soften the bell pepper and loosen the skin, ~5 mins. Then peel off skin.
Step 3
Place everything in a blender on high speed until completely smooth.
Step 4
Preheat oven to 225F. Prepare baking sheet with parchment paper. Cut blanched tomatoes very thin, ~1/8th inch, place on baking sheet. Use mandolin to cut the squash and eggplants similarly, also place on baking sheet.
Step 5
Prepare a piece of baking sheet the size of your casserole dish. In the casserole dish, pour a thin layer of the sauce and spread evenly. Shingle the veggies on top - eggplant, tomato, yellow squash, green squash. Keep going around the edge, letting each slice stick out < 1/4th of an inch from underneath the following slice. Keep going, spiraling inward, until dish is full. Sprinkle rosemary, salt, pepper, olive oil on top. Cover with that piece of parchment paper. Roast for 70 minutes, remove parchment paper, cook for 20 more minutes or until veggies are completely softened but still hold their shape.
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