Ratatouille

By á-51

Ratatouille-Vegitables on tomato pepper sauce

Ingredients

• 2 tbs evoo + more
• 1 medium onion -chopped
• 3-4 cloves of garlic-grated
• 2 jarred whole roasted red peppers-chopped
• 1 8 oz can of tomato sauce
• salt and pepper
• 2 small yellow squash-sliced thin
• 2 small green squash-sliced thin
• 2 small eggplant-sliced thin
• 2-3 small yukon gold potatos, or handful of baby yukon gold potatos-room temp and sliced thin
• 3-4 thyme sprigs-leaves removed

Preparation

Step 1

Pre heat oven to 425 degrees. Place a large skillet over medium high heat with 2 turns of evoo. Add onions and garlic and roasted peppers. Cook until onions are tender-about 4-5 minutes.
Put in food processor or blender, and add tomato sauce. Blend and add salt and pepper. Poor on bottm of caserole dish. Arrange veggies on top around edge, alternating each slice of veggie. Sprinkle with thyme, salt and pepper and evoo. Cut parchment paper into size of pan and place on top inside caserole dish. Bake about 45 minutes at 425 degress.