how i make a lazy girl’s ratatouille 👩🏻‍🍳 one of my favorite side dishes ever! adds lots of color and plant diversity to your plate, and makes for the best leftovers throughout the week. i like serving with polenta, and any protein you have in hand!

tip: it’s best to use a mandolin slicer for the veggies. this speeds up the process and keeps everything evenly sliced!

how i make it:
1 (28 oz) jar of marinara
1 small eggplant + 2 zucchini (or summer squash), all cut into 1/8” thick rounds
red pepper flakes
2-3 tbsp olive oil

optional additions:
roma tomatoes and/or bell peppers, thinly sliced
fresh basil
sautéed onion and garlic (to add to the tomato sauce. not necessary but adds extra flavor)

1. preheat oven to 375 and spread your marinara sauce on the bottom of a baking dish (round, square, oval, or rectangle works). *option here to stir in some onion and garlic sautéed in olive oil*
2. fit as many veggie slices as you can, laying them out in an alternating pattern. if your eggplant is really big, you can cut the rounds in half.
3. drizzle the veggies well with olive oil and seasoning with red pepper flakes and s+p.
4. cover with foil and bake for 40 minutes. remove foil and bake until veggies are cooked to your liking, about 20-25 minutes.

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