Ratatouille
Easy
Cheap
Prep
Cook
| Category: | Dinner |
| Seasons | |
| Cuisine Type | Italian |
Ingredients
For
6
Serving(s)
Sauce
| 1/2 14.5 oz can diced tomatoes |
| 1/2 tablespoon olive oil |
| 1/2 teaspoon balsamic vinegar |
| 1/2 teaspoon Herbs de Provence |
| 2 cloves garlic, minced |
| 1 tablespoon basil |
| 1/4 teaspoon salt |
Vegetables
| 2 medium Roma tomatoes sliced |
| 1 medium zucchini, sliced |
| 1/2 small eggplant, sliced |
| 1 small onion, sliced |
| 1/2 tablespoon olive oil |
| 1/4 teaspoon salt |
| 1/2 teaspoon black pepper |
Ratatouille Directions
- Preheat oven to 375 degrees.
- Combine all sauce ingredients in blender, puree until smooth. Adjust salt and pepper to taste if needed.
- Spread sauce in thin layer in casserole dish.
- Arrange tomatoes, zucchini, onion, and eggplant in a spiral, alternating them, in the casserole dish. If needed, cut the eggplant slices into quarters to match the size of the other veggies. Drizzle with olive oil on top and sprinkle salt and pepper.
- Bake for 40 minutes or until sauce is bubbly at the edges.