This Ratatouille recipe comes together quickly for a fresh and healthy weeknight dinner or as a side. For the bell peppers, I cut slices to fit in between other vegetables.
Ratatouille
Ingredients:
Vegetables such as zucchini, tomatoes, onions, eggplant, bell peppers
Salt and Pepper
Italian Seasoning or dried herbs such as oregano, basil, etc
1 cup tomato or marinara sauce
Minced garlic (optional)
Olive oil
Directions
Preheat oven to 400 degrees F. Grease or spray baking dish and set aside.
Using a mandolin or knife, thinly slice all the vegetables. Sprinkle with salt, pepper and dried herbs
Pour about a cup of tomato sauce into the baking dish and top with garlic.
Layer the vegetables in the baking dish in a pattern saving the smaller pieces for the center. Drizzle with olive oil and season with salt, pepper and dried herbs.
Optional: Add some tomato or marina sauce on top.
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, depending on the thickness of the vegetables.
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