Baked Ratatouille

Name: Baked Ratatouille
Total time: 90 min
Ingredients: Pepper, to taste; 1 can (28 oz) crushed tomatoes; 2 eggplants; 6 Roma tomatoes; 2 yellow squash; 2 zucchinis; 1 tsp garlic, minced; 2 tbsp fresh parsley, chopped; 2 tsp fresh thyme; 4 tbsp fresh basil (approx 16-20 leaves), chiffonade; 4 garlic cloves, minced + 1 tsp garlic, minced; 2 tbsp olive oil, 4 tbsp olive oil (total of 6 tbsp); 1 onion, diced; 2 bell peppers, diced (we used red and yellow); Salt, to taste

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Baked Ratatouille | Cannata's Kitchen

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cannataskitchen.com.

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Cooking tools:

Mandoline
Chef's knife
Cutting board
Skillet
Oven
Stove
Spatula
Mixing bowl
Measuring spoon
Aluminum foil

Ingredients

Pepper, to taste
1 can (28 oz) crushed tomatoes
2 eggplants
6 Roma tomatoes
2 yellow squash
2 zucchinis
1 tsp garlic, minced
2 tbsp fresh parsley, chopped
2 tsp fresh thyme
4 tbsp fresh basil (approx 16-20 leaves), chiffonade
4 garlic cloves, minced + 1 tsp garlic, minced
2 tbsp olive oil, 4 tbsp olive oil (total of 6 tbsp)
1 onion, diced
2 bell peppers, diced (we used red and yellow)
Salt, to taste

Baked Ratatouille

Ingredients

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