Summer Vegetable Ratatouille

recipes
Written By Amanda McLemore · Editor-In-Chief
 
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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.

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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