Go Back

Ratatouille

Delicious dish for summer vegetables. It can be a main dish; it is so good.
5 from 4 votes
Prep Time 25 mins
Cook Time 59 mins
Course Side Dish
Servings 8

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

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.