Baked Ratatouille
Baked Ratatouille is the ultimate end of summer meal. Made with tomatoes, zucchini, summer squash, and eggplant that have been roasted to perfection, it's a deliciously light dinner. White beans have been added to give it a little oomph. Serve it with pasta, rice, or potatoes – or as is!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 15-ounce can cannellini beans drained and rinsed
- 2 medium eggplants thinly sliced, about ¼-inch thick
- 2 medium zucchinis thinly sliced, about ¼-inch thick
- 2 medium summer squashes thinly sliced, about ¼-inch thick
- 4 medium roma or plum tomatoes thinly sliced, about ¼-inch thick
- ¼ cup vegetable stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees and have a small casserole dish ready, about 11- x 7-inches or 9- x 9-inches.
- In a medium pan, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Remove from heat and add the beans.
- Place all of the vegetable slices into a large bowl and toss with the vegetable stock, dried herbs, salt, and pepper.
- Spread the onion and bean mixture along the bottom of a baking dish.
- Layer the vegetables on top of the onion and bean mixture vertically, alternating slices of different vegetables. Try a slice of tomato, a slice of zucchini, a slice of summer squash,and a slice of eggplant. Repeat the pattern.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes.
- Divide into 4 servings. Serve hot.