FROM 30/10'S KITCHEN...

Ratatouille

Another Delicious 30/10 Recipe

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.

Ratatouille

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