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
1small zucchini - (sliced to about 1/4 inch)
1small yellow summer squash (sliced to about 1/4 inch)
1/4red pepper - sliced/diced(sliced or diced)
1small eggplant (slicedin 1/4 inch rounds)
1/4white onion(diced)
2garlic cloves(minced)
1TBSPItalian seasoning
1 to 2TBSPolive oil
1 14.5ozcan diced tomatoes
4sprigs 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