The directions for this recipe are absurd... the reason for not letting any of the vegetables touch until the final moment is beyond me, but I have to say, the results are well worth it. Well worth the prep - chopping and dicing and mincing and more chopping - and the mind boggling instructions (wait, the zucchini goes in which pan?). It's a two person job, that's for sure. But if you're brave, you will be rewarded with a truly delicious feast! Served on top of basmati rice (cooked with garlic and thyme)... mmmm! A note about the leeks... we felt that 2 minutes was no where near enough time to cook them. Leeks can be very tough and fibrous, and can ruin a good meal if undercooked (unless you like your food chewey). We braised the leeks with some white wine for more like 10-15 minutes, or until tender. The addition of the white wine also added a lovely flavor to the dish! Our adjustments to the recipe are included below. Southern Italian Vegetable Ratatouille Makes 4 servings. Recipe

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