Ratatouille

INGREDIENTS

  • 1 Large Eggplant (or sub more Zucchini/ Yellow Squash), sliced

  • 1 Large Zucchini, sliced

  • 1 Large Yellow Squash, sliced

  • 1 Large Onion, diced

  • 1 Green Pepper, diced

  • 2-3 cloves of garlic, minced

  • 3 Roma Tomatoes

  • 1 tbsp Olive Oil

  • 14.5 oz can Tomato Sauce

  • Italian Seasoning

  • 1/2 tsp dried Basil or 2 Tablespoons Fresh Basil, finely chopped

  • 1 tsp Salt + More to taste

  • Black Pepper to taste

  • Grated Parmesan, for topping

DIRECTIONS

  • Preheat oven to 350 degrees Fahrenheit.

  • Sauté onion and green pepper until tender.

  • Add minced garlic and sauté 2 more minutes.

  • Mix in tomato sauce with basil, and salt.

  • Transfer tomato sauce/onion/pepper mixture to a baking dish with at least 2-3″ sides. Spread over baking dish evenly.

  • Begin layering vegetables flat over top of the tomato sauce in a circular pattern, alternating each vegetable as you go. Once the tomato sauce is completely covered with the beautifully colored vegetables, drizzle olive oil on top and sprinkle with Italian seasoning, salt and black pepper to taste.

  • Cover with tin foil and bake for 40 minutes

  • Remove foil and bake for an additional 20 minutes, until vegetables are tender and tomato sauce is bubbling.