Homemade Ratatouille
Ratatouille with thin slices of eggplant, zucchini, yellow squash, onion, Roma tomatoes drizzled with olive oil and served over seasoned tomato sauce.
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Servings:
Ingredients
- 1 Large Eggplant
- 1 Large Zucchini
- 1 Large Yellow Squash
- 1 Large Onion
- 3 Roma Tomatoes
- 1 tbsp Olive Oil
- 1-14.5 oz Can Tomato Sauce
- 2 tbsp Italian Seasoning
- ½ tsp Sweet Basil
- 1 tsp Salt + To taste
- Black Pepper to taste
- Freshly Grated Parmesan, for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Rinse all vegetables prior to cutting each into thin slices, about ⅛"-¼" thick coins.
- Mix tomato sauce with Italian seasoning, sweet basil, and salt. In a baking dish with at least 2-3" sides pour the seasoned tomato sauce into the bottom and spread evenly.
- Begin layering vegetables flat over the 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 salt and black pepper to taste.
- Bake for 55-60 minutes until vegetables are tender and tomato sauce is bubbling. Sprinkle with grated Parmesan before serving.
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Nutrition
Calories: 108 kcalCarbohydrates: 16.4 gProtein: 4 gFat: 4.5 gSaturated Fat: 0.8 gPolyunsaturated Fat: 2 gCholesterol: 4 mgSodium: 386 mgFiber: 6 gSugar: 10 g