Looking for a delicious and easy dinner recipe? This oven-baked ratatouille is sure to impress! Packed with fresh vegetables and bursting with flavor, it’s the perfect dish for any occasion.
Ingredients:
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and pepper, to taste
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup chopped fresh basil leaves
Instructions:
- Preheat oven to 375°F.
- In a large bowl, combine eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, onion, garlic, olive oil, thyme, oregano, and salt and pepper. Toss to coat.
- Spread the vegetable mixture in an even layer on a large baking sheet.
- Pour the crushed tomatoes over the vegetables.
- Bake in preheated oven for 30-40 minutes, or until vegetables are tender and the sauce is bubbling.
- Remove from oven and let cool for a few minutes. Sprinkle with chopped fresh basil leaves and serve.
This ratatouille recipe is not only delicious, but it’s also freezer-friendly! Simply divide the cooled ratatouille into individual portions and store in an airtight container in the freezer for up to 3 months.
So why not give this easy, healthy, and flavorful recipe a try tonight? Whether you’re cooking for yourself or for a crowd, this ratatouille is sure to be a hit!
Alternate Recipe:
If you’re looking for a slightly different take on this ratatouille recipe, try adding some sliced mushrooms before baking! The earthy, savory flavor of the mushrooms pairs perfectly with the sweet, tangy vegetables and rich tomato sauce.
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