Ratatouille
Serves 4-6
Ingredients
- 1 zucchini thinly sliced
- 1 yellow squash thinly sliced
- 1 brinjal / eggplant thinly sliced
- 1 red pepper thinly sliced into semi circles
- 1 jar 400g of your favourite pasta sauce (I used a roasted red pepper sauce)
- 3 tbsp extra virgin olive oil
- 2-3 cloves garlic minced
- 4 springs thyme leaves removed
- 2 tbsp chopped basil leaves
- Salt and pepper to taste
- Fresh basil to garnish
Instructions
- Preheat oven to 190C.
- Mix olive oil, thyme, basil, and garlic together.
- Coat the bottom of your 10 inch cast iron skillet with pasta sauce.
- Lay out thinly sliced vegetables in alternate patterns.
- Season with salt and pepper.
- Spread olive oil mixture on top of vegetable.
- Cover skillet with foil.
- Bake for 35-40 minutes until sauce is bubbly and vegetable is soft.
- Garnish with fresh basil before serving.
Notes
Use a mandoline slicer to get even thin slices of vegetables.
Use a casserole in place of a cast iron skillet.
Use a casserole in place of a cast iron skillet.