Baked ratatouille

Name: Baked ratatouille
Cuisine: American
Ingredients: 1 cup tomato puree; 1/2 onion, diced; 2 clove garlic, minced; 1 tsp oregano; 1/2 tsp pepper; 1/2 salt; 4 thin slices swiss cheese, low fat is fine; 1 skinny unpeeled eggplant, sliced into 1/4" thick rounds; 1 unpeeled yellow squash, sliced into 1/4" thick rounds; 1 unpeeled zucchini, sliced into 1/4" thick rounds; 1 green pepper, cored and sliced into 1/4" rounds; 1 tbsp olive oil; 1 goat cheese, for serving (optional)

Mrsrachaelr @cook_2918626

Very creamy version due to the cheese, but doesn't taste overly cheesy.

Mrsrachaelr @cook_2918626

Very creamy version due to the cheese, but doesn't taste overly cheesy.

Saved

Ingredients

1 cuptomato puree
1/2onion, diced
2 clovegarlic, minced
1 tsporegano
1/2 tsppepper
1/2salt
4thin slices swiss cheese, low fat is fine
1skinny unpeeled eggplant, sliced into 1/4" thick rounds
1unpeeled yellow squash, sliced into 1/4" thick rounds
1unpeeled zucchini, sliced into 1/4" thick rounds
1green pepper, cored and sliced into 1/4" rounds
1 tbspolive oil
1goat cheese, for serving (optional)

Saved

Steps

1

Preheat oven to 375°. Spray 7"x10" pan with nonstick cooking spray.
2

Pour tomato puree into bottom of pan and sprinkle with onion, thyme, salt, pepper, and minced garlic. Stir lightly.
3

Layer cheese over tomato mixture.
4

Arrange vegetable slices in dish, overlapping prettily. Drizzle olive oil over top and sprinkle with additional salt and pepper.
5

Cover with parchment paper and bake 1 hour, or until veggie slices appear soft but not mushy.
6

Serve with a tablespoon of goat cheese, if desired.