Recipe details Medium · 4 servings
Nutrition Per Serving
estimated
Remy's Ratatouille
A delightful mixed vegetable dish inspired by the classic French recipe, brimming with flavor and topped with parmesan cheese.
Ingredients
- • 1/2 8oz of tomato sauce
- • 1/2 onion, chopped
- • 2 tbs of chunky garlic
- • 1 small eggplant, sliced
- • 1 small yellow squash, sliced
- • 1 red pepper, sliced
- • 1 yellow pepper, sliced
- • Fresh grated parmesan cheese
- • Olive oil
- • Salt
- • Pepper
Method
Tap a step to see its ingredients.
- Preheat oven to 375 F
- Grease or line a baking pan as needed
| Fresh grated parmesan cheese | sprinkle | ||||||
| Olive oil | season | cover | bake 375 F 30-45 min | ||||
| Salt | |||||||
| Pepper | |||||||
| 1 small eggplant, sliced | line | ||||||
| 1 small yellow squash, sliced | |||||||
| 1 red pepper, sliced | |||||||
| 1 yellow pepper, sliced | |||||||
| 1/2 onion, chopped | mix | spread | |||||
| 2 tbs of chunky garlic | |||||||
| 1/2 8oz of tomato sauce |
1 mix 3 ingredients
Stir together the chopped onion, chunky garlic, and tomato sauce.
- 1/2 onion, chopped
- 2 tbs of chunky garlic
- 1/2 8oz of tomato sauce
2 spread
Spread the tomato sauce mixture evenly over the bottom of the prepared pan.
From: mix
3 line 4 ingredients
Arrange the sliced eggplant, yellow squash, red pepper, and yellow pepper in rows over the sauce.
From: spread
- 1 small eggplant, sliced
- 1 small yellow squash, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
4 season 3 ingredients
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
From: line
- Olive oil
- Salt
- Pepper
5 cover
Cover the vegetables with a piece of parchment paper.
From: season
6 bake 375 F 30-45 min
Bake the parchment-covered vegetables at 375 F for 30 to 45 minutes, until tender.
From: cover
7 sprinkle 1 ingredient
Remove the parchment paper, sprinkle the hot vegetables with freshly grated parmesan cheese, and serve.
From: bake 375 F 30-45 min
- Fresh grated parmesan cheese
- 1
mix
Stir together the chopped onion, chunky garlic, and tomato sauce.
1/2 onion, chopped; 2 tbs of chunky garlic; 1/2 8oz of tomato sauce
- 2
spread
Spread the tomato sauce mixture evenly over the bottom of the prepared pan.
- 3
line
Arrange the sliced eggplant, yellow squash, red pepper, and yellow pepper in rows over the sauce.
1 small eggplant, sliced; 1 small yellow squash, sliced; 1 red pepper, sliced; 1 yellow pepper, sliced
- 4
season
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
Olive oil; Salt; Pepper
- 5
cover
Cover the vegetables with a piece of parchment paper.
- 6
bake 375 F 30-45 min
Bake the parchment-covered vegetables at 375 F for 30 to 45 minutes, until tender.
- 7
sprinkle
Remove the parchment paper, sprinkle the hot vegetables with freshly grated parmesan cheese, and serve.
Fresh grated parmesan cheese
Text instructions
Preheat oven to 375 F
Grease or line a baking pan as needed
Stir together the chopped onion, chunky garlic, and tomato sauce.
Spread the tomato sauce mixture evenly over the bottom of the prepared pan.
Arrange the sliced eggplant, yellow squash, red pepper, and yellow pepper in rows over the sauce.
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
Cover the vegetables with a piece of parchment paper.
Bake the parchment-covered vegetables at 375 F for 30 to 45 minutes, until tender.
Remove the parchment paper, sprinkle the hot vegetables with freshly grated parmesan cheese, and serve.
Recipe from Cookbook Hub - www.cookbookhub.org