Ratatouille

Ingredients

• • 2 medium zucchini, thinly sliced
• • 2 medium yellow squash, thinly sliced
• • 1 medium eggplant, thinly sliced
• • 4 Roma tomatoes, thinly sliced
• • 1 can (14 oz) crushed tomatoes
• • 1 small onion, diced
• • 4 cloves garlic, minced
• • 1 red bell pepper, diced
• • 2 tablespoons olive oil, plus more for drizzling
• • 1 teaspoon dried thyme
• • 1 teaspoon dried basil
• • 1 teaspoon herbes de Provence
• • Fresh basil for garnish
• • Salt and pepper to taste

Instructions

1. Step 1: Preheat oven to 375°F. Heat olive oil in a skillet. Sauté onion and bell pepper for 5 minutes. Add garlic, cook 1 minute.
2. Step 2: Stir in crushed tomatoes, thyme, and basil. Season with salt and pepper. Spread sauce in the bottom of a round or oval baking dish.
3. Step 3: Alternately layer sliced zucchini, squash, eggplant, and tomato in a spiral pattern over the sauce, slightly overlapping each slice.
4. Step 4: Drizzle with olive oil and sprinkle with herbes de Provence, salt, and pepper.
5. Step 5: Cover with foil and bake for 40 minutes. Remove foil and bake for 15 more minutes until vegetables are tender and edges are slightly caramelized.
6. Step 6: Garnish with fresh basil leaves. Serve warm as a main dish or side with crusty bread.