Home » Recipes » Ratatouille

Ratatouille

Ingredients:

Veggies:

1 eggplant

2 zucchinis

2 squashes

1 large red onion

Sauce:

2 Tbsp olive oil

1 sweet onion

½ bell pepper

5 tsp minced garlic

¼ tsp oregano

¼ tsp thyme

2 Tbsp basil

Salt and pepper, to taste

24 oz crushed tomatoes or tomato sauce

Herb Dressing:

6 Tbsp olive oil

2 Tbsp basil

2 Tbsp parsley

1 tsp thyme

3 tsp minced garlic

Utensils:

Measuring Spoons

Spatula

Cutting Board & Knife

Mandolin

Deep Skillet

Circular Oven-Safe Pan

Aluminum Foil

Recipe Instructions


Kitchen Safety Tips:

Check inside your oven before you preheat it.

Always use a pot holder or oven mitt!

Step 1: Prep

Preheat oven to 400°

Prep your cutting station by laying a damp cloth down and placing your cutting board on top.

Mince garlic, dice sweet onion and bell pepper.

Step 2: Mandolin

Place mandolin on a clean flat surface.

Use the mandolin to carefully slice the eggplant, zucchini, squash, and red onion to about 3mm thick.

Step 3: Sauce

In deep skillet over medium heat, sauté onion and pepper in olive oil until tender. Add garlic and cook until fragrant.

Add herbs and tomato sauce. Cook on medium/low heat stirring occasionally for 10 minutes.

Step 4: Assemble

Pour sauce into the bottom of your circular oven safe dish. Spread evenly.

Arrange the thinly cut vegetables in a circular pattern starting on the outside, and spiraling into the middle.

Step 5: Herb Dressing

Combine all herb dressing ingredients together in a small bowl. Stir to combine. Spoon or drizzle the dressing over the entire dish.

Cover dish with aluminum foil.

Step 6: Bake and Enjoy

Bake at 400° for 40 minutes. Remove foil and bake for an additional 10-20 minutes or until veggies are tender.

Enjoy! This is best served with rice or bread.

Extras can be stored in an airtight container in the refrigerator for up to 4 days.