Ratatouille
Servings: 4 to 6
Ingredients
- 2 zucchinis sliced into ⅛" thick rounds
- 2 yellow squash sliced into ⅛" thick rounds
- 5 Roma tomatoes sliced into ⅛" thick rounds
- 2 long eggplants sliced into ⅛" thick rounds
- 2 cloves garlic minced
- 1 red pepper cubed
- ½ white onion chopped
- 28 oz can crushed tomatoes
- 1 tsp salt
- 1½ tbs olive oil
- Cracked pepper
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F.
- In a 10- or 12-inch cast-iron skillet, heat 1 Tbsp of olive oil. Then add garlic, red pepper, and onion. Cook until soft. Pour in crushed tomatoes and cook for 10 minutes.
- Arrange remaining vegetables to the skillet, arranging them in a circular pattern, to fill the skillet. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake covered (with lid or foil) for 20 minutes. Remove cover, and bake for another 10 to 15 minutes.
- Sprinkle with chopped parsley and serve.
