Summer Vegetable Ratatouille
INGREDIENTS
1 eggplant, sliced thinly length-wise
1 zucchini, sliced thinly length-wise
1 squash, sliced thinly length-wise
2 cups tomato sauce
salt and pepper to taste
GARNISHES
parmesan cheese
DIRECTIONS
preheat oven to 375°F.
I. place a couple tablespoons of tomato sauce into a bread or lasagna pan then arrange a single layer of eggplant on top to cover the pan. season with salt and pepper to taste. repeat this step with the zucchini and squash then add another 2 tablespoons of sauce
II. continue to layer until you’ve finished layering the sliced vegetables. add 4 tablespoons of tomato sauce to the top
III. cover with foil and bake for 40 minutes. then uncover (recycle the foil) and continue to bake for another 15 minutes or until the vegetables are tender
IV. garnish with parmesan cheese and serve hot.