Ratatouille
Ingredients
Ratatouille Sauce
-
1
14.5-oz can
Diced tomatoes
-
1
tbsp
Olive oil
-
1
tbsp
Balsamic vinegar
-
1
tsp
Herbs de Provence
-
3
cloves
Garlic (minced)
-
2
tbsp
Fresh basil (chopped)
-
¼
tsp
Sea salt (to taste)
Ratatouille Vegetables
-
3
medium
Roma tomatoes (sliced)
-
2
medium
Zucchini (~3/4 lb, sliced)
-
1
small
Eggplant (1 lb, sliced, and slices cut into quarters)
-
1
small
Onion (sliced)
-
1
tbsp
Olive oil
-
¼
tsp
Sea salt
-
⅛
tsp
Black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Combine all sauce ingredients in a blender and puree until smooth.
- Spread the sauce in a thin layer in a medium casserole dish.
- Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them.
- Drizzle with olive oil and sprinkle with sea salt and black pepper.
- Bake for about 30-35 minutes, until veggies are tender and the sauce is bubbly.
Nutrition Facts (estimated)
Servings
4
Calories
128
Total fat
7.4g
Total carbohydrates
14.9g
Total protein
3.2g
Sodium
0mg
Cholesterol
0mg
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