Ratatouille
Delicious dish for summer vegetables. It can be a main dish; it is so good.
Equipment
- cutting board, knife, 12 in baking pan or iron skillet, foil
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
Instructions
- Preheat over to 375 F
- Slice summer vegetables into thin even slices, thinner that 1/4 inches
- Make the sauce by sauting diced onions, garlic, and peppers until soft about 10 minutes
- Add salt and pepper to taste
- Add crushed tomates
- Stir until well mixed
- Mix the prepared herbs together in olive oil
- Arrange sliced vegetables in overlapping manner either circular or in rows depending on the pan used in lightly oiled baking dish
- Cover with foil and bake for 40 minutes. Remove the foil and bake until vegetables are soft, about 15 -20 min.
- Remove from over. Drizzle heated sauce over the top evenly then serve.