Ingredients

The following ingredients have 4 Servings
  • 1 cup tomato sauce
  • 1 tablespoon olive oil
  • ¼ tablespoon salt
  • 2 sprigs fresh herbs (like oregano, basil, thyme), plus more for garnish
  • 2 large tomatoes, thinly sliced (or 3 medium tomatoes)
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 eggplant, thinly sliced
  • For serving: couscous or crusty white bread, yogurt (vegan or dairy) ((Use cauliflower rice for low carb option))

Instruction

  • Preheat oven to 400°F.
  • Pour tomato sauce into the bottom of a medium-size baking dish. Add 1 TB oil, salt, and fresh herbs.
  • Gather your sliced veggies (tomato, zucchini, yellow squash, and eggplant). Beginning at the outer edge of the baking dish, start layering the veggies concentrically towards the center.
  • Cover with parchment paper, and roast about 45 minutes. Vegetables should be wilted but not brown.
  • Serve ratatouille with more fresh herbs, couscous or crusty bread, and optional yogurt.
  • Leftovers:Store leftovers in the fridge for 3-4 days.Make Ahead:Ratatouille can be completely assembled ahead of time. Bake right before serving.