1 hr 20 minutes
I love ratatouille. This is not the Disney movie, although I enjoyed it! I am referring to the delicious vegetable dish.
This recipe is simple and delicious. Many of the ingredients may be already in your house. Although there are many variations, this is my favorite. The beautiful spiral shape of these vegetables is sure to please even the pickiest of foodies.
This recipe can be used as a main dish or as a side dish. You can also add your favorite vegetables to the dish. You may not use all the vegetables in this recipe depending on how thinly you slice them and how big your skillet is. Each vegetable was sliced in half and I chose the best-sized coins.
Hope you enjoy!
- 2 zucchini
- 2 yellow squash
- 2 small eggplants
- 5 roma tomatoes
- 1 (26-ounces) jar tomato basil pasta sauce
- 1 red or yellow bell pepper
- 2 tablespoons fresh parsley
- 2 teaspoons fresh Thyme
- 2 tablespoons fresh basil (approximately 7-9 leaves).
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 4 tablespoons olive oil
- Prepare your veggies. Cut the zucchini into thin coins. Repeat this for each vegetable. Preheat oven to 375 degrees Fahrenheit.
- Prepare your sauce. Sauté diced bell peppers in olive oil on medium heat. After the peppers have been cooked for 3-4 minutes, add the sauce to the pan and reduce heat down to low. Once the sauce has been warmed, place it in the skillet’s base (I used a 12″).
- Next, place vegetable coins in a spiral design around the skillet. Continue this process until all of the vegetables are covered.
- Make sure to drizzle your herb. Mix the chopped garlic, parsley, basil, and chopped thyme with 4 T olive oil. Season with salt and pepper. Combine well and sprinkle evenly over the vegetables.
- Bake the dish covered with foil for about 40 to 45 minutes. Remove the foil after the vegetables are tender.