Recipes

Recipe: Baked late-summer vegetable ratatouille

Recipe: Baked late-summer vegetable ratatouille

Use fresh veggies for this tasty ratatouille

Author: Maya Visnyei

Recipes

Recipe: Baked late-summer vegetable ratatouille

Use late-summer vegetables to make this savoury vegetable ratatouille. 

 

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Ingredients

  • 1/2 cup prepared pasta sauce
  • 1 tbsp tomato paste
  • 1/4 tsp each: dried oregano and crushed red pepper flakes
  • 2 small green or yellow zucchini, sliced 1/8" thick
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 small plum tomato, sliced 1/8" thick
  • 2 tbsp thinly sliced fresh basil

Directions

1 Preheat the oven to 425°F.

2 Spread the pasta sauce in the bottom of a 5-cup oval casserole dish; stir in the tomato paste and half each of the oregano and red pepper flakes.

3 In a large bowl, toss together the zucchini, oil, salt, pepper and remaining oregano and red pepper flakes.

4 Arrange the zucchini and tomato slices in the casserole dish in overlapping concentric circles.

5 Bake until the sauce is bubbling and the zucchini are tender, about 20 minutes. Sprinkle with the basil just before serving. 

Serves: 4

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Recipes

Recipe: Baked late-summer vegetable ratatouille