🫙 From the Spice Rack
Ratatouille Casserole
Ingredients: 1 small eggplant -- pared and cut into -- 1/4" slices 4 teaspoons olive oil 1 large yellow squash (about 8 ounces) -- cut into 1/4" -- diagonal slices 1 medium zucchin...
maineasy
Ingredients8 items
Ingredients
- 1large yellow squash (about 8 ounces) -- cut into 1/4"
- 1medium red bell pepper -- julienned
- 3clovegarlic -- very thinly sliced
- 1/4cuptomato paste
- 2tablespoonparsley -- fresh chopped
- 2tablespoonbasil -- fresh chopped
- 2teaspoonthyme -- fresh chopped
- 1/4teaspoonsalt -- optional
Directions
- 1
Ingredients: 1 small eggplant -- pared and cut into -- 1/4" slices 4 teaspoons olive oil 1 large yellow squash (about 8 ounces) -- cut into
- 2
Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray
- 3
In medium bowl, combine eggplant and 1 teaspoon of the oil
- 4
toss to coat
- 5
On prepared baking sheet, arrange eggplant slices in a single layer
- 6
Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the ba
- 7
Bake 12 minutes
- 8
turn vegetables and bake 8 minutes longer