RATATOUILLE

Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings

Loaded with healthy ingredients, this Ratatouille is perfect for any occasion! Surprise everyone with this healthy dish! I’m sure they are going to love it. Enjoy!

INGREDIENTS :

• 1/4 tsp black pepper
• 1 tsp minced garlic
• 3 large fresh tomatoes, (Roma is best; about 3 c sliced, sliced)
• 1/4 tsp salt
• 1 c crushed tomatoes
• 1/4 tsp apple cider vinegar
• 1/4 tsp chili powder
• 1 tbsp extra virgin olive oil
• 1-2 large zucchini, (about 1 1/2 c sliced, sliced)
• 1 large Japanese eggplant, (about 3 c sliced, sliced)
• 1 tsp herbs de Provence spice mix
• 1 medium sweet or red onion, sliced
• 1 tbsp fresh basil, about 3-4 large leaves, sliced, plus more for garnish

DIRECTIONS :

1. Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
2. Apply cooking spray to the inside of a 6×9-inch baking dish.
3. Add the vinegar, crushed tomatoes, and oil into a large mixing bowl. Stir everything until well combined.
4. Add the salt, pepper, basil, chili powder, garlic, and herbs de Provence into the bowl with the tomatoes. Stir to combine.
5. Empty the bowl into the prepared baking sheet and spread it evenly.
6. Arrange the veggies alternately onto the baking dish, making several rows. Coat them with a bit of cooking spray.
7. Place the baking dish in the preheated oven and bake the Ratatouille for about an hour or until done.
8. Remove the Ratatouille from the oven and sprinkle freshly chopped basil on top.
9. Serve and enjoy!

Notes:

• Feel free to use Italian eggplants for this recipe if you do not have Japanese eggplants.
• You can use an 8×8-inch square pan for this recipe.
• You can use vegan cheese if you want to make this a healthy dish!
• Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.