Easy Vegetable Ratatouille

🧂 Ingredients

• 1 medium zucchini
• 1 medium yellow squash
• ½ large eggplant

  or 1 small, thin eggplant
• 4 Roma tomatoes
• 1 small red onion
• 1½ c marinara sauce
• 3 tbsp olive oil
• 2 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp sage
• salt and pepper, to taste

Instructions

• 1 Very thinly slice zucchini, squash, eggplant, tomatoes, and onion. If needed,
  halve or quarter eggplant slices to fit other vegetables.
  
  Try to use veggies similar in diameter for easier layering.
• 2 In a small bowl, stir together olive oil, fresh basil, fresh parsley, garlic,
  oregano, thyme, sage, salt and pepper. Set aside.
• 3 Preheat oven to 375°F. Spread marinara sauce evenly in the bottom of a 2-qt
  casserole dish (or into two, 1-qt dishes).
• 4 Start layering vegetables upright in dish, working from the outside to the
  center. If using a round dish, repeat in a circular motion. If using a square or
  rectangle casserole, work in lines. Repeat layers until no veggies remain.
• 5 Using a small spoon, drop olive oil/herb marinade over veggies. Spread around
  gently.
• 6 Cover with foil and bake for about 40 minutes. Remove foil and bake 15-20
  minutes more, until veggies are soft and begin to pull away from sides of dish.
• 7 Let sit for 5 minutes for sauce to cool down (it's very hot). Serve as a main
  dish or alongside fresh bread and salad. Enjoy!

Nutrition Info