Recipe: Ratatouille
Published
This dish uses classic ratatouille vegetables and transforms them into a one-pot wonder. Use it as a light meal with some crunchy bread, as a ragu for pasta or polenta, or as a side for a meat dish. Be creative and add your favorite veggies, adapting with the seasons!
Prep time: 40 minutes
Makes 6 servings.
Ingredients:
- 2 tablespoons olive oil
- 1-24 ounce can diced tomatoes
- 1 small yellow onion, medium dice
- 1 small eggplant, medium dice
- 1 medium zucchini, medium dice
- 1 medium red pepper, medium dice
- 3 cloves garlic, crushed
- 2 thyme sprigs or 2 teaspoons dried thyme
- 2 bay leaves
- 1 rosemary sprig or 1 teaspoon dried rosemary
- 1 teaspoon salt
- Crushed black pepper
- ½ cup fresh basil, chiffonade
Directions:
Preheat the oven to 400 degrees. In an oven proof baking casserole dish with a lid, add the olive oil and half of the canned tomatoes. Layer the diced vegetables, garlic, herbs, half the salt and pepper in the dish. Cover with the remaining canned tomatoes, salt and pepper.
Cover the dish and bake for 30 minutes. After 30 minutes, mix gently, remove the lid and bake for an additional 10-15 minutes. Mix in the fresh basil and serve.
All rights reserved – Fernanda Brusamolin, MS, CN, 2016
