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OVEN BAKED RATATOUILLE

Delicious with colourful & nutritious vegetables!



VEGETABLES

2 Courgettes

2 Yellow Squashes

2 Aurbegines

5 Tomatoes


SAUCE

2 tablespoons olive oil

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

salt and pepper

500gr of crushed tomatoes or passata

2 tablespoons chopped fresh basil, from 6-8 leaves



HERB SEASONING

2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

salt, to taste

pepper, to taste

4 tablespoons olive oil



Preheat the oven for 190˚C. Slice the aubergine, tomatoes, squash, and courgette into approximately 1-mm rounds, then set aside. To make the sauce: Heat the olive oil in a 30-cm oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.


Arrange the sliced veggies in alternating patterns, (for example, aubergine, tomatoes, squash, and courgette) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.


Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables. Cover the pan with baking paper and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. Serve while hot as a main dish or side. Enjoy!

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