Easy Ratatouille Recipe

Prep Time

20 minutes

Prep Notes

It is helpful to purchase vegetables that are close to thesame size in diameter to make layering easier. If some slices are larger, simply half or quarter until size works withthe other vegetables. Slice allvegetables about ¼ inch thick.

Cooking Time

40-45 minutes

Yields

4-6 servings

Ingredients

1 cup of tomato sauce (8oz)
1 yellow onion
1 small eggplant
1 medium yellow summer squash*
1 medium zucchini *
3 medium roma tomatoes
½ yellow or red bell pepper
Pinch of salt and black pepper
1 tsp herbs de Provence (or ½ tsp each basil and oregano)
1 cup shredded Mozzarella cheese
¼ cup grated parmesan cheese

Directions

Preheat oven to 400 degrees.  Spread ½ cup of tomato sauce over the bottom of oven proof bakeware (deep dish pie plate, rectangular or oval casserole dish).  Thinly slice onion and disperse over the sauce.
Thinly slice vegetables (about ¼ inch thick).  The vegetables are easiest to layer when they are close to the same diameter (see prep note).  Layer the vegetables on top of sauce and onion, standing them on end to resemble dominoes.  Fit them together tightly, alternating the type as you go around the dish starting on the outside edge and spiraling in to the center of dish.
Season the top of the layered vegetables with salt, pepper and herbs.  Drizzle the remaining ½ cup of sauce on top of vegetables.  Cover the dish and bake for 30 minutes.  Remove from oven after30 minutes and remove cover to add the cheeses to top.  Return to oven without cover and bake 10-15more minutes until cheese is melted and lightly browned.
*depending on what is available or in season, you can use two zucchini or two yellow squash instead of one of each

Notes

The dish is easier to serve, if allowed to cool for about 10 minutes after removing from oven.

Credit

Karen Lopez

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