RECIPE SUMMARY
Ratatouille
Makes 3 Servings: Counts towards 2 cups Vegetables, 1 tablespoon Oil
INGREDIENTS
1 cup Tomato, sliced into 1/8 inch thick rounds
1 cup Zucchini, cut into 1/8 inch thick rounds
1 cup Crookneck Squash, sliced into 1/8 inch thick rounds
1 cup Red Onion, sliced into 1/8 inch thick rounds
2 cups Eggplant, sliced into 1/8 inch thick rounds
1 Clove of Garlic, minced
3 tablespoons Olive Oil
½ teaspoon Chili Powder
Sea Salt, to taste
Black Pepper, to taste
1 cup Walden Farms Tomato Basil Sauce
Basil, for Garnish
DIRECTIONS
1
Preheat the oven to 425°F.
2
In a medium bowl, whisk together Walden Farms sauce, oil, garlic, basil and seasonings and pour into a 9x9 baking dish in an even layer. Begin layering and staggering the vegetable slices, alternating them. Brush the vegetables with oil and bake for 30 minutes.
3
Garnish with basil.
Ingredients
1 cup Tomato, sliced into 1/8 inch thick rounds
1 cup Zucchini, cut into 1/8 inch thick rounds
1 cup Crookneck Squash, sliced into 1/8 inch thick rounds
1 cup Red Onion, sliced into 1/8 inch thick rounds
2 cups Eggplant, sliced into 1/8 inch thick rounds
1 Clove of Garlic, minced
3 tablespoons Olive Oil
½ teaspoon Chili Powder
Sea Salt, to taste
Black Pepper, to taste
1 cup Walden Farms Tomato Basil Sauce
Basil, for Garnish
Directions
1
Preheat the oven to 425°F.
2
In a medium bowl, whisk together Walden Farms sauce, oil, garlic, basil and seasonings and pour into a 9x9 baking dish in an even layer. Begin layering and staggering the vegetable slices, alternating them. Brush the vegetables with oil and bake for 30 minutes.
3
Garnish with basil.