Garden Fresh Ratatouille

When your garden is exploding with a bounty of summer vegetables it’s time to make one of the greatest layered casserole dishes of all time…the Ratatouille! This simple dish makes a beautiful center piece, will wow your friends and family and tastes just as delicious the next day.
This is a great way to enjoy your fresh garden veggies. Bon Appétit!

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Ingredients:

6 oz. can tomato paste

14.5 oz. can fire roasted tomatoes

1 small eggplant, sliced thin (we used a mandolin)

1 small zucchini, sliced thin

1 small yellow squash, sliced thin

1 red pepper, sliced thin in rings

1 yellow pepper, sliced thin in rings

1/2 an onion, chopped small

3 cloves garlic, sliced

olive oil for drizzling

1 1/2 Tbsp. fresh thyme

Salt & pepper

Hearts of palm for garnish

Serve by itself or with couscous, quinoa or rice.

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Method of Prep:

Preheat the oven to 375°F.

In a medium casserole dish, pour the tomato paste and fire roasted tomatoes into the bottom and stir together.

Next top with the sliced garlic and chopped onions.

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Salt and pepper this layer.

Then lay down the sliced peppers.

Next you will begin to lay out the eggplant slices, zucchini slices and yellow squash slices in a circular pattern. Keep the slices close and begin overlapping, alternating between all three veggies.

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Salt and pepper this top layer and drizzle with olive oil. Lastly, sprinkle with fresh thyme.

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Place in the 375°F oven, covered (we used tin foil) and bake for 50-60 minutes.

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Serve by itself, over rice, quinoa, or as we did, over couscous. It is delicious with the couscous.

Then we topped it off with shredded hearts of palm.

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Serve hot, Enjoy!

 

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Categories: Main Dishes

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