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Ratatouille
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Inactive
1
hour
hour
Total Time
1
hour
hour
40
minutes
minutes
Servings
6
Ingredients
1
medium eggplant
sliced
1
zucchini
sliced
6
roma tomatoes
sliced
16
oz
fresh mozzarella
sliced
Sauce:
1 28
oz
can Muir Glen Crushed Fire Roasted Tomatoes
2
tbsp
olive oil
6
garlic cloves
sliced
1
medium yellow onion
diced
1
red bell pepper
diced
15
basil leaves
chopped
1
tbsp
red crushed pepper
Salt and pepper
Herb Oil:
4
tbsp
olive oil
4
garlic cloves
minced
15
basil leaves
chopped
½
tsp
dried oregano
¼
tsp
dried thyme
Salt and pepper
Instructions
Preheat oven to 375 F.
Warm up cast iron skillet over medium heat.
Heat up oil and saute garlic slices until medium brown.
Add onions and bell peppers. Saute until soft, about 5 minutes.
Add the crushed tomatoes, red crush pepper, salt and pepper.
Let the sauce simmer for about 10 minutes.
Remove from heat and mix in the basil.
Arrange the sliced veggies and mozzarella over the sauce.
Mix the herb oil ingredients together and drizzle on top of the veggies.
Bake it in the oven for 60 minutes.
Cool and enjoy!