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    Home » blog » Vegetable Ratatouille Tian Recipe

    Vegetable Ratatouille Tian Recipe

    August 13, 2019 by Margaret

    Jump to Recipe·Print Recipe

    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 teaspoon fresh thyme, divided
    • 1-2 tablespoon olive oil
    • pinch of red pepper flakes
    • salt and pepper

    Instructions

      • 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.
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