Hailing from Provence in the south of France, ratatouille is a classic end-of-summer stew that’s fun to make. It’s packed with fresh produce like tomatoes, eggplant, and a variety of squashes. It’s rich with olive oil, too, as well as garlic and herbs.
1 Green Pepper
1 Red Pepper
2 Summer Squash
2 Yellow Squash
3 Garlic heads
Tomato Sauce 13oz.
- Make the sauce – heat the olive oil in a pan over medium-high heat. Sauté the onion, red pepper, and green pepper until soft, season with salt and pepper,
- Add 13oz of tomato sauce and stir until the ingredients are fully incorporated. Boil for 20 min. low heat.
- Prep all your vegetables. Sliced eggplants, zucchinis, tomatoes, and the squashes. Sliced to about an 1/8-inch.
- In a baking tray, pour the sauce all over and lay the sliced vegetables on top of the sauce – arrange the sliced veggies in an alternating pattern, from the outer edge to the middle of the pan, packing them in tightly.
- Prepare the herb seasoning, whisking together the ingredients: Olive oil, dill and the garlic heads. Pour over the ratatouille.
- Heat your oven to 430 degrees and bake it for 40 minutes.