Baked Ratatouille

Name: Baked Ratatouille
Cuisine: American
Ingredients: 1/2 An Eggplant; 1 Zucchini; 1 Yellow Squash; 1/2 A White or Yellow Onion; 1/2 A Red Pepper; 2 Tbsp Dried Red Pepper; 1 Can Fire Roasted Tomatoes; 3 Tbsp Minced Garlic; 2 Tbsp Coarse Black Pepper; To Taste Italian blend spice; Extra Virgin Olive Oil

Jeff Lynch @hobbit_chef

This is an adaptation of a roasted vegetable side from Provence.

Jeff Lynch @hobbit_chef

This is an adaptation of a roasted vegetable side from Provence.

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Ingredients

1/2An Eggplant
1Zucchini
1Yellow Squash
1/2A White or Yellow Onion
1/2A Red Pepper
2 TbspDried Red Pepper
1 CanFire Roasted Tomatoes
3 TbspMinced Garlic
2 TbspCoarse Black Pepper
To TasteItalian blend spice
Extra Virgin Olive Oil

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Steps

1

Preheat oven to 350 degrees.
2

Roughly dice the onion, cook it for 10 minutes on medium until they are golden and translucent. Reserve half of the onions in the cooking pan, and half in a small dish.
3

Spray pam in a baking dish. Spread the fire roasted tomatoes in the baking pan. Mix in half of the cooked onions with the diced tomatoes from the pan.
4

Cut up the squash, zucchini, and Eggplant into quarter slices or half slices as close to the same size as possible. Arrange the sliced squash, zucchini, and Eggplant slices atop the tomatoes and onions. Sprinkle the reserved onions over the sliced vegetables.
5

Spread the minced garlic, and sprinkle the pepper and Italian Spice blend over the vegetables.
6

Bake for 45 -55 minutes at 350 degrees.