Baked Ratatouille

The weather is cooling down and that means we can finally start making nice and warm recipes for the fall time! 

Ingredients;2 zucchini

2 zucchini

2 yellow squash

2 small eggplants

5 Roma tomatoes

1 26oz jar of tomato basil pasta sauce

1 yellow or red bell pepper

2 T fresh parsley

2 T fresh thyme

2 T fresh basil (about 6-8 leaves)

1 t minced garlic

salt and pepper to toast 

4 T olive oil


Step 1.) Prep your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees

Step 2.) Prep your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated, add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet. 

Step 3.) Next, layer veggie coins in a spiral pattern around the skillet until the entire pan is covered. 

Step 4.) Prepare your herb drizzle. Combine the minced garlic, thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly. Pour over the top of the veggies

Step 5.) Cover finished dish with tinfoil and bake for 40-45 min covered. Then remove the foil the last 15-20 min until the veggies are soft! Enjoy!