Baked Ratatouille
Indulge in this vibrant baked ratatouille, a delicious vegetable medley featuring thinly sliced zucchini, yellow squash, eggplant, and roma tomatoes elegantly arranged in a spiral. Simmered in a rich tomato basil pasta sauce with bell pepper and fresh herbs, this impressive dish is as delightful to the eyes as it is to the palate. Perfect as a satisfying main meal or a flavorful side, it's a wonderful way to enjoy a bounty of fresh vegetables.
Instructions
- 1
Prepare your veggies. Slice zucchini (2) into thin coins and repeat for squash (2 yellow), eggplants (2 small), and tomatoes (5 roma). Preheat oven to 375 degrees Fahrenheit.
- 2
Prepare your sauce. Sauté diced or red bell pepper (1 yellow) in a bit of [olive oil] over medium-high heat. Once heated (about 3-4 minutes), add tomato sauce (26 oz) and reduce heat to low. Once warmed, pour sauce into the base of your 12-inch cast iron skillet.
- 3
Next, layer [vegetable coins] in a spiral pattern around the skillet until the entire pan is covered.
- 4
Prepare your herb drizzle. Combine minced garlic (1 tsp), fresh thyme (2 tbsp), fresh basil (2 tbsp), fresh parsley (2 tbsp), olive oil (4 tbsp), and [salt and pepper, to taste]. Mix well and evenly pour over the top of the [vegetables].
- 5
Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the [vegetables] are soft.
Nutrition Facts
Per portion
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