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Ratatouille

5 from 4 votes
Delicious dish for summer vegetables. It can be a main dish; it is so good.
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Prep Time 25 minutes
Cook Time 59 minutes
Servings: 8
Ingredients Equipment Method

Ingredients
  

  • 2 eggplants, optional
  • 6 roma tomatoes
  • 2 squashes
  • 2 zucchinis
Sauce
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tbsp 8-10 basil leaves, chopped
  • 1 teas garlic minced
  • 2 tbsp fresh parsley, chopped
  • 2 teas fresh thyme
  • salt, pepper to taste
  • 28 oz can of crushed unseasoned tomatoes or use fresh ripe tomatoes

Equipment

  • cutting board, knife, 12 in baking pan or iron skillet, foil

Method
 

  1. Preheat over to 375 F
  2. Slice summer vegetables into thin even slices, thinner that 1/4 inches
  3. Make the sauce by sauting diced onions, garlic, and peppers until soft about 10 minutes
  4. Add salt and pepper to taste
  5. Add crushed tomates
  6. Stir until well mixed
  7. Mix the prepared herbs together in olive oil
  8. Arrange sliced vegetables in overlapping manner either circular or in rows depending on the pan used in lightly oiled baking dish
  9. Cover with foil and bake for 40 minutes. Remove the foil and bake until vegetables are soft, about 15 -20 min.
  10. Remove from over. Drizzle heated sauce over the top evenly then serve.