[title subtitle=”recipe adapted from: plantbasedonabudget.com
images:Catherine Frederick”][/title]
- 1-2 zucchini or yellow squash
- 1 eggplant
- 3-4 Roma tomatoes
- ½ yellow onion, chopped
- 2 Tablespoons fresh basil, more for garnish
- 2 teaspoons fresh thyme
- 1 teaspoon oregano
- ½ teaspoon chili flakes
- 1-2 cups chunky tomato basil sauce
- 2 cloves minced garlic
- 2 Tablespoons olive oil
- Salt and pepper to taste
Preheat oven to 375°. Sauté onion in a pat of butter, add garlic, and cook 1-2 minutes. Slice squash, eggplant, and tomatoes evenly. Prepare baking dish with non-stick spray. Add onion and garlic mixture to medium bowl along with tomato sauce, basil, thyme, oregano, chili flakes, salt, and olive oil. Spread sauce mixture on bottom of dish. Layer vegetables on top in a spiral fashion. Add a drizzle of olive oil over the vegetables. Sprinkle top with a bit of salt, thyme, oregano, and pepper.
Cover with foil. Bake 25-30 minutes, remove foil. Cook an additional 10 minutes, until vegetables are tender but firm and sauce is bubbling. Remove and allow to cool for 5-10 minutes. Garnish with more basil.
Ratatouille is delicious served with a side of pasta, or as a side to chicken. Be sure to serve with crusty French bread!
