Vegetable Ratatouille

  • 2 small zucchini 
  • 1 eggplant
  • 1 red pepper
  • 1 cup tomato sauce
  • Olive oil 
  • S&p to taste, Italian seasoning, garlic powder

Begin by prepping your veggies. I used a mandolin to slice the zucchini. I used a knife to slice the pepper and eggplant. I didn’t want these too thin. Next, I add sauce to the bake safe dish, spread it out and then layer the veggies in a patters. Drizzle with olive oil, season with above seasonings and roast in 375-degree oven for 60 to 75 minutes, uncovered. Serve and enjoy!

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