Ratatouille
1 zucchini, sliced into rounds
1 squash, sliced into rounds
2 mini eggplant, sliced into rounds
3 red vine tomatoes, sliced into rounds
1 heirloom tomato
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp crushed black pepper
1 tsp dried basil
rosemary tomato sauce - as much as desired
Ingredients: Yields: 5
Preheat your oven to 375°F.
In an oven safe dish, pour in as much sauce as you’d like into the bottom and spread evenly using a spatula. I used about half of a jar
Arrange the zucchini, squash, mini eggplant, and red vine tomato slices in a circular pattern on top of tomato sauce, overlapping them slightly. Continue layering the vegetables in a continuous pattern until all slices are arranged. Slice the top off of heirloom tomato and place it in the middle.
In a small bowl, combine, olive oil over, minced garlic, black pepper, and basil. Brush over the arranged vegetables.
Bake for 30 to 40 minutes depending on desired tenderness.
Let the ratatouille cool slightly before eating and garnish with fresh basil upon serving. Enjoy!
Directions
