Rachel's Ratatouille Recipe

Veggies:

• 2 eggplant, thinly sliced

• 2 zucchini, thinly sliced

• 1 summer squash, thinly sliced

• 6 Roma tomatoes, thinly sliced
  

Sauce:

• 2 TBSP olive oil

• 1 medium onion, finely diced

• 1 red bell pepper, finely diced

• 1 yellow bell pepper, finely diced

• 4 cloves minced garlic

• Kosher salt and fresh ground black pepper, to taste

• 28 oz can crushed tomatoes

• 4 TBSP fresh basil leaves, finely shredded

Herb Seasoning:

• 2 TBSP fresh basil leaves, finely shredded

• 1 tsp minced garlic

• 2 TBSP fresh parsley, finely chopped

• 2 tsp fresh thyme, finely chopped

• Kosher salt and fresh ground black pepper, to taste

• 4 TBSP olive oil

Directions

1. Preheat oven to 375 F.

2. Slice veggies thinly, set aside.

3. Make sauce as follows

   1. Heat oil in medium deep skillet (oven safe for later transfer).

   2. Sauté onion, peppers, and garlic on med/low until softened - about 10 minutes.

   3. Season with S&P and add crushed tomatoes.

   4. Stir until fully combined.

   5. Turn off heat, add fresh basil.

4. Make herb seasoning by mixing all ingredients in bowl, set aside.

5. Arrange sliced veggies in an alternating pattern in skillet on top of sauce, working from outer edge inward to center.

6. Season with S&P, drizzle herb seasoning over entire top.

7. Add 2 TBSP olive oil, cover in foil, transfer to oven.

8. Bake for 40 minutes, remove foil, and continue baking for 20 additional minutes.