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Ratatouille

Using all your summer vegetables like zucchini, summer squash,and eggplant all in a one dish casserole for a healthy and delicious dinner of ratatouille.

Ingredients

  • 1 small zucchini - (sliced to about 1/4 inch)
  • 1 small yellow summer squash (sliced to about 1/4 inch)
  • 1/4 red pepper - sliced/diced (sliced or diced)
  • 1 small eggplant (slicedin 1/4 inch rounds)
  • 1/4 white onion (diced)
  • 2 garlic cloves (minced)
  • 1 TBSP Italian seasoning
  • 1 to 2 TBSP olive oil
  • 1 14.5 oz can diced tomatoes
  • 4 sprigs fresh thyme
  • a few sprinkles of Italian seasoning
  • salt and pepper to taste
  • goat cheese (enough to sprinkle on top)

Instructions

  • Preheat oven to 375 degrees
  • Drain the extra liquid off the diced tomatoes
  • In a baking dish pour your diced tomatoes
  • Scatter your diced onions and minced garlic cloves over the top of the tomatoes
  • Season with the 1 TBSP Italian seasoning and some salt and pepper
  • Alternating with the eggplant, zucchini, and summer squash place your vegetables in the tomato/onion standing up (I suggest you view the picture to help with understanding)
  • After you have placed your eggplant, zucchini, and summer squash (you may not use all of it) in the whole dish, sprinkle with your diced red peppers
  • Pour your olive oil over the top of the vegetables
  • Sprinkle with some additional Italian seasoning, the salt and pepper,and minced up sprigs of thyme
  • Lay on top parchment paper that has been cut to fit the inside of your baking dish (I just laid the parchment paper on top of the dish, traced, and cut it out)
  • Bake at 375 degrees for 45 to 55 minutes (you want your vegetables tender but not dry)
  • Sprinkle with your goat cheese and feel free to place back in the oven to brown the goat cheese (if you do this, watch closely)

Notes

*if you bought a fat one cut the rounds in half or quarters