Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 japanese egglant, thinly sliced2 red bell pepper, thinly sliced (rings)2 medium zucchini, thinly sliced2 medium yellow summer squash, thinly sliced1 can (14.5 oz.) fire roasted diced tomatoes3 cloves garlic, minced1/2 medium yellow onion, finely chopped2 tbsp. extra virgin olive oil1/4 tsp. kosher salt1 tbsp. dried parsley1 tsp. thyme, fresh1/2 tsp. salt
Serving Size: makes 4 servings
Preheat over to 375 degrees.
In a large oval casserole dish, place tomatoes, onion, parsley, garlic, and 1 tbsp. olive oil. Stir to combine. Layer sliced vegetables on top of tomato sauce, overlapping each slice on top of the previous and alternating vegetables to maximize color and texture variations.
Sprinkle thyme leaves, salt, and freshly grated pepper on top of vegetables. Drizzle remaining tablespoon of olive oil over vegetables (or use olive oil spray).
Cover with parchment paper. Bake in a 375 degree oven for 50 minutes or until vegetables are soft. Let rest for 10 minutes to cool before serving.
Preheat over to 375 degrees.
In a large oval casserole dish, place tomatoes, onion, parsley, garlic, and 1 tbsp. olive oil. Stir to combine. Layer sliced vegetables on top of tomato sauce, overlapping each slice on top of the previous and alternating vegetables to maximize color and texture variations.
Sprinkle thyme leaves, salt, and freshly grated pepper on top of vegetables. Drizzle remaining tablespoon of olive oil over vegetables (or use olive oil spray).
Cover with parchment paper. Bake in a 375 degree oven for 50 minutes or until vegetables are soft. Let rest for 10 minutes to cool before serving.
Nutritional Info Amount Per Serving
- Calories: 125.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 460.7 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.7 g
- Protein: 3.1 g
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