Yield: 8 Servings
This dish is not only very delicious but also very healthy! You can enjoy this Ratatouille in just about an hour or so. Serve it hot and you have yourself a meal to remember! Feel free to tweak this recipe to your liking. Enjoy!
Ingredients:
VEGGIES
2 eggplants
6 Roma tomatoes
2 yellow squashes
2 zucchinis
SAUCE
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 ounces can of crushed tomatoes(795 g)
2 tbsp chopped fresh basil, from 8-10 leaves
HERB SEASONING
2 tbsp chopped fresh basil, from 8-10 leaves
1 tsp garlic, minced
2 tbsp Chopped fresh parsley
2 tsp fresh thyme
salt, to taste
pepper, to taste
4 tbsp olive oil
Directions:
1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
2. Slice the veggies into round cuts.
3. Place an oven-safe pan on the stove and turn the heat to medium-high.
4. Add olive oil and allow it to become hot.
5. Add the garlic, onion, and bell peppers. Saute until aromatic and translucent.
6. Sprinkle salt and pepper to taste.
7. Add the tomatoes and stir until well combined. Saute for a minute.
8. Remove the pan from the heat, then add the basil. Stir until well mixed.
9. Arrange the veggies over the sauce. Sprinkle salt and pepper to taste.
10. In a mixing bowl, add garlic, basil, parsley, olive oil, thyme, salt, and pepper. Stir until well mixed.
11. Sprinkle the seasonings on top of the veggies.
12. Cover everything with aluminium foil.
13. Place it inside the preheated oven and bake for about 40 minutes.
14. Remove the cover and bake for 20 more minutes or until the veggies are soft.
15. Serve hot and enjoy!
Nutrition Facts:
Calories 230 | Fat 11g | Carbs 32g | Fiber 8g | Sugar 16g | Protein 5g
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