A simple way to make a traditional ratatouille. This recipe uses marinara sauce at the base of the skillet instead of making sauce from scratch. VOILA! A simplified ratatouille that’s still fresh, delicious, and full of beautiful squash, zucchinis, tomatoes and eggplant.
- 1 cup marinara sauce
- 1/8 teaspoon garlic powder
- 2 zucchinis
- 2 yellow squashes
- 2 eggplants
- 6 roma tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup basil, chopped (optional for garnish)
- Preheat the oven to 375 degrees.
- Slice the zucchinis, squash, eggplant, and tomatoes into thin rounds (about 1/8 inch thick).
- Pour the marinara sauce into the bottom of a cast iron skillet. Spread it into an even layer. Sprinkle 1/8 teaspoon garlic powder over the sauce.
- Add the sliced vegetables to the skillet. Start at the outer edge of the skillet and arrange them in a circle, alternating the vegetables (I did: yellow squash, zucchini, eggplant, tomato; repeat).
- Once your skillet is full of the vegetables, drizzle the olive oil and sprinkle the remaining herbs and seasonings (thyme, salt and pepper) over the skillet.
- Cover the skillet with foil and bake for 40 minutes at 375. Uncover and bake for 20 more minutes, until the vegetables are tender.
Note: if you don’t have fresh thyme you can also use dried thyme.
- Category: Dinner
- Cuisine: French