Ratatouille
Ingredients
VEGETABLES
- 1 cup Chunky Red Pepper Marinara (see Note below for link to recipe)
- 2 medium yellow squashes
- 2 medium zucchini
- 4 Asian eggplants
- 3 large Roma tomatoes
HERB SAUCE
- 1 t minced garlic
- 6 large basil leaves
- 1/4 cup parsley
- 1 t dried thyme
- salt and pepper, to taste
- 4 T olive oil
Instructions
- Preheat oven and prep the pan - Preheat the oven to 375℉. Pour the tomato sauce into the bottom of your pan, and swirl to cover.
- Prep the veg - Slice the squash, eggplant, and tomatoes into rounds of equal width. I recommend 1/4 inch slices.
- Layer the veg - Lay the veg into your pan in a spiral, starting from the outside.
- Make the herb sauce - Give the garlic a rough chop, then add the garlic, basil, parsley, thyme, salt and pepper to your food processor. Pulse a few times, then pour in the oil while the machine is running to emulsify the sauce. Spoon the herb sauce over the veg. Drizzle a bit more olive oil over the whole thing.
- Bake - Cover the ratatouille and bake it for 1 hour. Uncover it and bake it for a few minutes longer.
- Garnish and serve - Pull the ratatouille out of the oven and let it rest for 5 minutes or so. Then top it with more fresh basil and parsley, and serve.
Notes
Chunky Red Pepper Marinara is an easy way to use up a bumper crop of peppers and tomatoes. If you don't have them and/or if you don't have the time to make it for this dish, canned tomato sauce will do. You could use Basil Pesto in lieu of the herb sauce as well.