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Ratatouille

A Vegetable Rainbow

By Webpoint | August 10, 2023
13
Ingredients
45
Mins

Ingredients

  • 1 can (8 ounces) of tomato sauce
  • 1/2 small onion, chopped
  • 1 small eggplant, thinly sliced
  • 2 zucchinis, thinly sliced
  • 2 yellow squash, thinly sliced
  • 2 small red peppers, deseeded and sliced in thin circles
  • 1/2 tsp Himalayan pink salt or salt of your choice
  • 4 cloves of garlic, minced
  • 2 tsps dried basil
  • 3/4 tsp dried thyme
  • 3/4 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 3 Tbsps extra virgin olive oil

Steps

  • 1

    Preheat oven to 375°F (191°C).

  • 2

    Use a deep dish pie plate or square baking pan, and cover the bottom with tomato sauce and chopped onion.

  • 3

    Begin layering the vegetables next to each other, alternating varieties and overlapping.

  • 4

    If you use a pie plate, start from the outside and make a spiral of vegetables.

  • 5

    If you use a square baking pan, make rows instead.

  • 6

    You should be able to see the colorful edges of each vegetable.

  • 7

    Sprinkle evenly with garlic, dried herbs, and salt.

  • 8

    Drizzle with olive oil.

  • 9

    Cover with parchment paper (cut to the size of the dish), and then aluminum foil.

  • 10

    Bake for approximately 45 minutes until vegetables are tender.

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