Summer Veggie Ratatouille Recipe
Enjoy this summer veggie ratatouille recipe that’s as healthy and as beautiful as it is tasty.
VEGGIES
2 eggplants
6 Roma tomatoes
2 yellow squashes
2 zucchinis
SAUCE
2 tablespoons olive oil
1 onion, diced
4 cloves of garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
Salt & pepper to taste
28-ounce can of crushed tomatoes
2 tablespoons chopped fresh basil
HERB SEASONING
2 tablespoons chopped fresh basil
1 teaspoon garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
Salt & pepper to taste
4 tablespoons olive oil
DIRECTIONS
1. Preheat the oven for 375˚F
2. Slice the eggplant, tomatoes, squash, and zucchini into approximately 1/16″ rounds, then set aside.
3. Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté the onion, garlic and bell peppers until soft – about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully mixed.
4. Remove sauce from heat and add basil. Stir once more, then smooth the surface of the sauce with a spatula.
5. Arrange the sliced veggies in alternating patterns. For example: eggplant, tomato, squash, zucchini – on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
6. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper and olive oil. Spoon the herb seasoning over the vegetables.
7. Cover the pan with foil and bake for 40 minutes. Uncover, and bake for another 20 minutes until the vegetables are softened.
Enjoy a light, delicious, beautiful summer treat!
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