Ratatouille Redux
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 large sweet red pepper1 large white onion2 small zucchini3 Tbsp extra virgin olive oil3/4 cup Hunts tomato sauce3 cloves garlicdried thyme, salt and pepper to taste
Crush and mince one of the garlic cloves. Slice white onion into thin slices and separate the rings; then mince one of the slices into fine pieces, reserving the rest of the onion for a moment.
In a bowl, mix the tomato sauce, about half the olive oil, some thyme, and the minced garlic and onion. Pour the tomato sauce into a thin layer in a deep, nine inch wide ramekin.
Core the red pepper and slice into 1/3" rings. Slice the zucchini into 1/3" slices. Begin layering the vegetables in the ramekin. Start by placing the zucchini into concentric circles for the first layer, then the onion, then the red pepper, and continue until you have no more vegetables left.
Give a good sprinkling of salt (coarse sea salt is ideal), freshly ground pepper and a bit more thyme. Place the two remaining garlic cloves down inside the ramekin, and drizzle the entire mixture with the rest of the olive oil.
Top the entire thing with a piece of parchment paper large enough to just touch the edges of the ramekin. Bake about 45 minutes, checking after 40. Vegetables should be fully cooked but not mushy, and tomato sauce should be bubbling up through the mix.
Excellent with some fresh parmesan grated on top.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user STARFISH422.
In a bowl, mix the tomato sauce, about half the olive oil, some thyme, and the minced garlic and onion. Pour the tomato sauce into a thin layer in a deep, nine inch wide ramekin.
Core the red pepper and slice into 1/3" rings. Slice the zucchini into 1/3" slices. Begin layering the vegetables in the ramekin. Start by placing the zucchini into concentric circles for the first layer, then the onion, then the red pepper, and continue until you have no more vegetables left.
Give a good sprinkling of salt (coarse sea salt is ideal), freshly ground pepper and a bit more thyme. Place the two remaining garlic cloves down inside the ramekin, and drizzle the entire mixture with the rest of the olive oil.
Top the entire thing with a piece of parchment paper large enough to just touch the edges of the ramekin. Bake about 45 minutes, checking after 40. Vegetables should be fully cooked but not mushy, and tomato sauce should be bubbling up through the mix.
Excellent with some fresh parmesan grated on top.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user STARFISH422.
Nutritional Info Amount Per Serving
- Calories: 102.6
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 10.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.9 g
- Protein: 1.4 g
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