Vegetable Ratatouille Tian layers of yellow squash, zucchini, eggplant, potato, and bell pepper on a bed of flavorful tomato sauce. Both tasty and healthy.
- 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 teaspoon fresh thyme, divided
- 1-2 tablespoon olive oil
- pinch of red pepper flakes
- salt and pepper
Preheat the oven to 375 F. Lightly oil a 2-quart baking dish and set aside.
Slice the vegetables ¼" thick
Evenly spread marinara sauce over the bottom of the baking dish. Top with minced garlic, red pepper flakes, 2 teaspoon of fresh thyme, salt, and pepper.
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.
Drizzle with olive oil and sprinkle remaining thyme and pepper flakes over the top.
Cover with tin foil and bake for 50-55 minutes until vegetables are tender and the marinara sauce is bubbling up from underneath.
Remove from the oven and let cool 10 minutes before serving.