2 Tablespoons chopped fresh basil, plus more for garnish
2 teaspoons herbs de Provence spice mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Chili powder
2 medium sweet or red onion, sliced
2-4 zucchini’s sliced
2 large Japanese eggplants sliced
6 large Roma tomatoes sliced
May substitute or add bell peppers as well
Mozerella and or Parmesan cheese, grated (optional)
Instructions
Preheat oven to 350. Lightly grease a 9x13” casserole dish.
Combine the tomatoes, oil, vinegar, garlic, basil, herbs de
Provence, salt, pepper, and Chili powder. Pour this mixture
into the baking dish and spread it evenly across the bottom of
the dish.
Stack sliced vegetables alternately making long rows in the
pan. Top with mozerella or Parmesan (optional) or spray the
top of the veggies with oil and bake for about one hour, until
sauce is bubbly and veggies are tender.
Garnish with additional chopped fresh basil before serving.
Serve hot or cold.
Serving
Suggestions
Serve with couscous, quinoa, mashed sweet or white potato, rice, pasta, gnocchi, or grain or choice.
Originally Submitted
4/17/2018
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