Ratatouille with My Brother’s Backyard Zucchini
When my nephew and brother visited last weekend, he brought all the way from Georgia some zucchini from his garden. To highlight this beautiful vegetable, I want to make a classic French dish, Ratatouille. I hope you get in the kitchen with your friends and family and make this comforting dish. This definitely puts me in the summer mood!
Ingredients
- 3 small eggplant, thinly sliced (⅛ inch thick)
- 4 Roma tomatoes, thinly sliced (⅛ inch thick)
- 2 medium size zucchini, thinly sliced (⅛ inch thick)
- 4 cups of homemade tomato sauce
- ¼ cup of extra virgin olive oil
- Kosher salt
- Black pepper
- 2 quart baking dish
Directions
- 1. Preheat the oven to 375 F. In a 2 quart baking dish (I used an oval shape dish), add the tomato sauce into the bottom of the dish.
- 2. On the cutting board, arrange alternating slices of eggplant, tomato, and zucchini in a stack. Then, place them upright in a row starting on the outer edge until the dish is filled.
- 3. Drizzle olive oil over the vegetables. Season with salt and pepper.
- 4. Cover the vegetable with parchment paper and tuck in the edges to make sure it is sealed.
- 5. Bake for 45-50 minutes or until the vegetables are tender.
- 6. Uncover and let sit for 5 minutes before serving. Enjoy!