• Prep Time

    30M

    Cook Time

    60M

    Total Time

    90M

    Serves

    6

    Description

    Packed full of veggies!

    Ingredients

    • 4 tbsp fresh basil (approx 16-20 leaves), chiffonade
    • 4 garlic cloves, minced + 1 tsp garlic, minced
    • 2 tbsp olive oil, 4 tbsp olive oil (total of 6 tbsp)
    • 1 onion, diced
    • 2 bell peppers, diced (we used red and yellow)
    • Salt, to taste
    • Pepper, to taste
    • 1 can (28 oz) crushed tomatoes
    • 2 eggplants
    • 6 Roma tomatoes
    • 2 yellow squash
    • 2 zucchinis
    • 1 tsp garlic, minced
    • 2 tbsp fresh parsley, chopped
    • 2 tsp fresh thyme

    Directions

    1. Preheat the oven for 375˚F/190˚C.
    2. Slice the eggplants, Roma tomatoes, squash, and zucchini into approximately 1/16-inch rounds, then set aside.
    3. Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated. Turn off the heat, then add 2 tbsp basil. Stir once more, then smooth the surface of the sauce with your spatula.
    4. Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.
    5. Mix herb seasoning (2 tbsp fresh basil, 1 tsp minced garlic, 2 tbsp chopped parsley, 2 tsp thyme, salt & pepper to taste and 4 tbsp olive oil) and pour over the vegetables.
    6. Cover the pan with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.
    7. Serve while hot as a main dish, or as a side dish. The ratatouille is also excellent the next day.