A delicious modern-day ratatouille

Baked garden tomato, fresh eggplant, mouth-watering zucchini and fragrant basil.

METHOD

Cover the base of a round casserole dish with the tomato sauce, no deeper than ½ inch. Slice all the eggplant, zucchini’s and tomatoes into thin rounds. Overlap the round slices alternating with eggplant, green zucchini, yellow zucchini and tomato to make a fan over the entire base of the dish. Make sure to put the slices very close together to ensure the dish is very full. In a kitchen aid chopped the garlic, basil leaves and mix with the oil. Season with salt, pepper and then drizzle the basil garlic oil over the vegetables. Bake in a 350-degree pre heated oven for 25 minutes. Remove and either serve right.

Added twist: Chill and serve with mixed greens, balsamic vinegar and crumbled goat cheese.

 

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