Recipe: Ratatouille

Ratatouille

Serves 4

Ingredients

Method

1 Large Eggplant, Cut Into 1-inch Cubes

2 Medium Zucchini, Sliced Into 1/2-inch Rounds

2 Medium Yellow Squash, Sliced Into 1/2-inch Rounds

1 Large Red Bell Pepper, Chopped

1 Large Yellow Bell Pepper, Chopped

1 Large Onion, Chopped

4 Garlic Cloves (Minced)

1 Can Crushed Tomatoes (28 Ounce)

¼ cup Fresh Basil, Chopped

¼ cup Fresh Parsley, Chopped

2 tsp. Fresh Thyme Leaves

¼ cup Olive Oil

Salt and Pepper (to your taste)

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the eggplant, zucchini, yellow squash, red and yellow bell peppers, and onion. Toss with 2 tablespoons of olive oil and season with salt and pepper.

Spread the vegetables evenly onto a large baking sheet and roast in the preheated oven for 25-30 minutes, stirring occasionally, until they are tender and lightly browned.

While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant.

Stir in the crushed tomatoes, basil, parsley, and thyme. Bring the sauce to a simmer, reduce heat to low, and cook for 15-20 minutes, allowing the flavors to meld together.

Once the vegetables are roasted, gently fold them into the tomato sauce. Simmer the ratatouille for an additional 10 minutes, allowing the flavors to meld together.

Taste and adjust the seasoning with salt and pepper as needed. Serve the ratatouille warm as a main dish, side dish, or over pasta. Enjoy!