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Ratatouille
Ingredients
1
onion
4
garlic cloves
1 (15-ounce)
can fire roasted diced tomatoes
2 tablespoons
fresh thyme
½ teaspoon
salt
½ teaspoon
black pepper
¼ teaspoon
crushed red pepper
1 small
eggplant
1
zucchini
1
red bell pepper
1
yellow squash
½ teaspoon
oregano
1 tablespoon
red wine vinegar
2 tablespoons
Parmesan cheese
Instructions
1
Place the onions, garlic, diced canned tomatoes, thyme, ¼ teaspoon of salt and ¼ teaspoon of pepper and crushed red pepper in a 10-inch oval oven-safe baking dish and stir to combine.
2
Arrange alternating slices of eggplant, zucchini, yellow squash and red bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
3
Drizzle the vegetables with the olive oil, and season with oregano and the remaining salt and pepper.
4
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Uncover and cook for 15 more minutes or until the vegetables are tender.
5
Drizzle with the red wine vinegar and add the parmesan cheese on top, if desired.
Notes
Nutrition Facts
(per serving)
Calories:
197 calories
Servings:
4 servings
Carbohydrates:
31 g
Fat:
6 g
Fiber:
9 g
Protein:
6 g
Sugar:
8 g
Meal Effort
Preparation:
35 minutes
Cook:
1 hrs
Total:
1 hrs 35 mins