

Have you ever tried making Ratatouille? It’s actually quite SIMPLE, and SUPER impressive! What a tasty way to use those fresh garden veggies!

Makes 4 servings
Ingredients:
- 2 Tbsp avocado oil, or olive oil
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 fresh garlic cloves, minced
- 1/2 cup diced tomatoes, pureed
- 2 red onions
- 4 fresh, large tomatoes, sliced
- 2 small eggplant
- 2 small zucchini
- 3 medium sweet potatoes
- 2 yellow bell pepper
- sea salt and pepper to your taste
Instructions:
- Preheat oven to 400° f. Pour tomato puree, minced garlic and dried herbs into a baking dish.
- Using a mandolin or a sharp knife, thinly slice all the vegetables equally.
- Make stacks of the slices alternating the veggies.
- Place them into the prepared baking dish in a spiral, from the outer edge to the inside.
- Save the smaller rounds for the very center of the dish.
- Brush with oil and season with sea salt and pepper.
- Cover the dish with foil and bake for 40 minutes -1 hour (depending on how thick your vegetable slices are).
Enjoy!
Rachel
Classic Summertime Ratatouille Recipe
Ingredients
- 2 Tbsp avocado oil, or olive oil
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 fresh garlic cloves, minced
- 1/2 cup diced tomatoes, pureed
- 2 red onions
- 4 fresh, large tomatoes, sliced
- 2 small eggplant
- 2 small zucchini
- 3 medium sweet potatoes
- 2 yellow bell pepper
- sea salt and pepper to your taste
Instructions
- Preheat oven to 400° f. Pour tomato puree, minced garlic and dried herbs into a baking dish.
- Using a mandolin or a sharp knife, thinly slice all the vegetables equally.
- Make stacks of the slices alternating the veggies.
- Place them into the prepared baking dish in a spiral, from the outer edge to the inside.
- Save the smaller rounds for the very center of the dish.
- Brush with oil and season with sea salt and pepper.
- Cover the dish with foil and bake for 40 minutes -1 hour (depending on how thick your vegetable slices are).
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