Vegetable Ratatouille Tian layers of yellow squash, zucchini, eggplant, potato, and bell pepper on a bed of flavorful tomato sauce. Both tasty and healthy.
Ingredients
- 1 small eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 summer squash, thinly sliced
- 2 small red skin potatoes, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 ½ cup marinara sauce
- 3 cloves garlic, minced
- 3 tsp fresh thyme, divided
- 1-2 tbsp olive oil
- pinch of red pepper flakes
- salt and pepper
Instructions
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Preheat the oven to 375 F. Lightly oil a 2-quart baking dish and set aside.
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Slice the vegetables ¼" thick
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Evenly spread marinara sauce over the bottom of the baking dish. Top with minced garlic, red pepper flakes, 2 tsp of fresh thyme, salt, and pepper.
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Stack vegetables in a pattern and lay them in the baking dish. This can be done either in a spiral or in rows if using a rectangular baking dish.
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Drizzle with olive oil and sprinkle remaining thyme and pepper flakes over the top.
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Cover with tin foil and bake for 50-55 minutes until vegetables are tender and the marinara sauce is bubbling up from underneath.
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Remove from the oven and let cool 10 minutes before serving.
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