This summer has been filled with beautiful vegetables. I’ve been searching for ways to use the abundance of squash, peppers, and herbs. Ratatouille came to mind this week so now I am delivering it to my Green Gurney friends.
Ratatouille can be as complicated or as simple as you like. I cut the veggies in uniform pieces and put them in a spiral. You can just as easily rough chop these veggies and toss them in. Either way, I’m wishing you a delicious meal bursting with flavor.
- 2 zucchini
- 1 yellow squash
- 2 sweet peppers – I used 1 orange and 1 yellow
- 4 small tomatoes
- 1/2 sprig rosemary
- 8-10 basil leaves
- 3 parsley sprigs
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp avocado or grapeseed oil
- 1 1/2 cup of your favorite tomato sauce
Preheat your oven to 375 degrees F.
In a round baking dish, pour 1 cup of your favorite tomato sauce in the bottom of the pan. spread it around so it covers the whole bottom. Add a bit more if you have bare spots. Simple Truth’s Tomato Basil sauce from Kroger is my favorite. It has clean ingredients, low sugar, and is dairy-free.
Chop the veggies into uniformly thin pieces. You want them to cook evenly and stack easily in the pan. Once you have a good pile of veggies chopped, begin stacking them and placing in the pan. If you want to achieve the spiral, begin at the outside edge packing them tight until you reach the middle.
Sprinkle with salt and pepper. Evenly pour about 1/2 cup of sauce over the veggies.
Next, chop the herbs and mix them with the oil. Pour evenly over the veggies. Sprinkle with one more dash of salt.
Bake for 30- 40 min depending on how soft you like your squash.
We enjoyed this for dinner but also portioned it out for lunches later. If you want to add meat to this dish, serve it alongside the grilled or baked chicken. Adding sausage would also be delicious.