Baked Ratatouille
A delicious Baked Ratatouille packed with fresh vegetables and herbs.
Equipment
- Cast Iron Skillet
Ingredients
Vegetables
- 2 zucchini
- 2 yellow squash
- 2 small eggplants
- 5 roma tomatoes
- 1.625 cups tomato basil pasta sauce
- 1 yellow or red bell pepper
- 2 Tablespoons fresh parsley
- 2 Tablespoons fresh thyme
- 2 Tablespoons fresh basil about 7-9 leaves
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 4 Tablespoons olive oil
Instructions
Preparation
- Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
- Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet.
- Layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
- Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
- Cover finished dish with tinfoil and bake for 40-45 minutes covered, then remove the foil for the last 15-20 minutes until the veggies are soft.
Notes
This dish works great as a main meal or a side and allows you to add any other of your favorite veggies. Depending on how well you slice your veggies, and how large your skillet is, you may not end up using all of the vegetables in this recipe.
Nutrition
Serving: 1servingCalories: 191kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 658mgPotassium: 1288mgFiber: 9gSugar: 16gVitamin A: 2138IUVitamin C: 73mgCalcium: 70mgIron: 3mg
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