I came across ratatouille when I was searching for healthy veggie sides for my weekly meal prep. This dish is full of healthy veggies and most importantly looks beautiful. Perfect side dish if you want to show off your artistic side and bring the wow factor to your local friendsgiving. Ratatouille is a multiple part series, none of which are complicated to make. Chop veggies, Saute veggies, Bake veggies. Easy, but you must have patience to complete all the steps. I bought a mandolin to get the slices right and to save time. But a regular knife would work just as well ! Enjoy!
Ratatouille
Ingredients
- 2 Eggplants
- 6 small tomatoes
- 2 yellow squashes
- 2 zucchinis
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- Pinch Salt
- Pinch Pepper
- 28 oz can of crushed tomatoes
- 2 tablespoons chopped fresh basil
- Herb Seasoning
- 1 tablespoons chopped fresh basil from 8-10 leaves
- 1 teaspoon garlic minced
- 1 tablespoons Chopped fresh parsley
- 1 teaspoons fresh thyme
- Pinch Salt
- Pinch Pepper
- 1 tablespoons olive oil
Instructions
- Preheat the oven for 375˚F
- Slice the eggplant, tomatoes, squash, and zucchini thinly, then set aside.
- In a frying pan, add in olive oil, and sauté the onion, garlic, and bell peppers until soft, about 10 minutes.
- Then add salt and pepper and crushed tomatoes. Stir continuously. Remove from heat, then add the basil. Mix thoroughly.
- Pour Sauce mixture into a oven safe casserole dish about 12 inches.
- Arrange the sliced veggies in alternating patterns, on top of the sauce. Cover the pan with foil and bake for 40 minutes.
- Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Mix herb seasoning ingredients and pour over the cooked ratatouille.
- Serve and enjoy
