International•healthy
Ratatouille
Serves 4-6
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 zucchini (thinly sliced)
- 1 yellow squash (thinly sliced)
- 1 brinjal / eggplant (thinly sliced)
- 1 red pepper (thinly sliced into semi circles)
- 1 jar (400g of your favourite pasta sauce (I used a roasted red pepper sauce))
- 3 tbsp extra virgin olive oil
- 2-3 cloves garlic (minced)
- 4 springs thyme (leaves removed)
- 2 tbsp chopped basil leaves
- Salt and pepper to taste
- Fresh basil to garnish
Instructions
- 1
Preheat oven to 190C.
- 2
Mix olive oil, thyme, basil, and garlic together.
- 3
Coat the bottom of your 10 inch cast iron skillet with pasta sauce.
- 4
Lay out thinly sliced vegetables in alternate patterns.
- 5
Season with salt and pepper.
- 6
Spread olive oil mixture on top of vegetable.
- 7
Cover skillet with foil.
- 8
Bake for 35-40 minutes until sauce is bubbly and vegetable is soft.
- 9
Garnish with fresh basil before serving.