From: Chef Richard Vellante, Legal Seafoods. Yield: 24 servings. ½ cup olive oil 1 lb., 8 oz. onions, cut into ¼" slices 4 lb., 8 oz. medium yellow potatoes, cut into ¼" slices 3 lb. zucchini, cut into ½ rounds ¼ cup minced garlic 1½ tsp. red pepper flakes as needed, salt and black pepper 6 cups tomato puree ¾ cup chopped basil 2 Tbsp. chopped mint In large rondo, heat oil over medium-low heat; add onions. Spread potatoes over onions, cover and cook 5 minutes. Add zucchini, ...

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