Ratatoullie
INGREDIENTS:
2 Zucchini
2 Yellow Squash (optional)
2 small Eggplants
5 large Tomatoes
1 26 oz jar of tomato basil pasta sauce or tomato sauce
1 red (or yellow) bell pepper
2 tbsp fresh Parsley
2 tsp Thyme
1 tsp garlic minced
Salt and pepper to taste
4 tbsp olive oil
INSTRUCTIONS:
1. Preheat oven to 375F. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable.
2. Prepare your sauce. Sauté diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of a cast iron skillet (I used a 28"), if no more cast iron, use a regular baking dish.
3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 tbsp of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
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 veggies are soft.
2 Zucchini
2 Yellow Squash (optional)
2 small Eggplants
5 large Tomatoes
1 26 oz jar of tomato basil pasta sauce or tomato sauce
1 red (or yellow) bell pepper
2 tbsp fresh Parsley
2 tsp Thyme
1 tsp garlic minced
Salt and pepper to taste
4 tbsp olive oil
INSTRUCTIONS:
1. Preheat oven to 375F. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable.
2. Prepare your sauce. Sauté diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of a cast iron skillet (I used a 28"), if no more cast iron, use a regular baking dish.
3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 tbsp of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
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 veggies are soft.