1 small eggplant
1 green squash
1 yellow squash
1 large tomato
1/2 cup spaghetti sauce
1/2 onion, peeled
1/4 cup olive oil
2 Tbsp minced garlic
2 Tbsp Italian Seasoning
1 tsp salt
- Use a pie plate and spread sauce on bottom.
- Thinly slice squash, eggplant and tomatoes in rounds. Slice large ones in half.
- Layer pieces in a circular motion in circles on the plate.
- Dice onion and mix in a bowl with oil, Italian seasoning thyme and salt.
- Spoon onion mixture over squash and eggplant.
- Roast at 400 covered for 45 min.
- Roast uncovered for another 15 minutes.
Tips:
-Ratatouille is a french word for veggie stew or my way to describe it would be colorful delicious veggies!
-If you have a mandolin it would work great in slicing these veggies, just be careful.
