This Ratatouille recipe comes together quickly for a fresh and healthy weeknight dinner or as a side.
For the bell peppers, I cut slices to fit in between other vegetables, as shown in the video.
Vegetables such as zucchini, roma tomatoes, onions, eggplant, bell peppers
Salt and Pepper
Italian Seasoning or dried herbs such as oregano, basil, etc
Tomato or marinara sauce
Minced garlic (optional)
Preheat oven to 400 degrees F. Grease or spray baking dish and set aside.
Using a mandolin or knife, thinly slice all the vegetables. Sprinkle with salt, pepper and dried herbs
Pour about a cup of tomato sauce into the baking dish and add garlic.
Layer the vegetables in the baking dish in a pattern saving the smaller pieces for the center. Drizzle with olive oil and season with salt, pepper and dried herbs.
Top with some tomato sauce ( optional). Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, depending on the thickness of vegetables.