Late Fall Ratatouille

November 24, 2016

Late Fall Ratatouille
Print Recipe
Late Fall Ratatouille
Print Recipe
  1. Heat the oven to 375.
  2. Pour crushed tomatoes, onion, garlic one tablespoon of olive oil, salt, and pepper in the bottom of a nine-inch pie plate. Stir the ingredients to combine.
  3. Starting from the outer edge of the pie plate, alternate placing one round of butternut squash, summer squash, eggplant, and bell pepper in a circular pattern. Once all the vegetables are arranged, drizzle the tops with the remaining tablespoon of olive oil, two pinches of salt, fresh pepper, and the thyme and rosemary. Place an appropriately-sized piece of parchment paper over the top of the dish. Bake for 55 minutes, or until the tomatoes are bubbly.
  4. Serve over pasta or another grain.
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