Oven Roasted Ratatouille
Ingredients
The base
-
1
cup
marinara sauce
-
1
yellow onion
yellow onion
The vegetables
-
1
lb.
eggplant
-
½
lb.
zucchini
-
½
lb.
yellow squash
-
3
pieces
Roma tomatoes
The seasoning
-
1
Tbsp
olive oil
-
½
tsp
dried basil
-
½
tsp
dried oregano
-
⅛
tsp
freshly cracked black pepper
-
⅛
tsp
salt
The topping
-
1
cup
shredded mozzarella
-
1
Tbsp
chopped parsley (optional)
Instructions
- Preheat the oven to 400ºF.
- Thinly slice the yellow onion and the vegetables (eggplant, zucchini, yellow squash, and tomatoes) into ⅛-inch thick slices.
- Pour the marinara sauce into a large casserole dish and sprinkle the sliced onions on top.
- Arrange the sliced vegetables in the dish, standing them on their sides in an alternating pattern.
- Drizzle olive oil over the vegetables and sprinkle with basil, oregano, salt, and pepper.
- Roast the vegetables in the oven for 40 minutes.
- Remove the dish from the oven and sprinkle shredded mozzarella on top.
- Return the dish to the oven and bake for an additional 5 minutes until the cheese is melted.
- Sprinkle with chopped parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
99
Total fat
5g
Total carbohydrates
9g
Total protein
5g
Sodium
291mg
Cholesterol
0mg
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