Indulge yourself with this Ratatouille idea, a vibrant and flavorful dish packed with fresh veggies and herbs, it’s healthy, delicious, and nutritional.
Veggies:
2 big zucchini
2 big yellow squash
8 small potatoes
Sauce:
2 cloves of garlic
½ small medium onion
Fresh oregano
2 big organic tomatoes
2 heart of artichokes
1 diced organic tomatoes can
1 tablespoon olive oil
Preparation
- Preheat the oven for 375˚F (190˚C).
- Using a sharp knife or a mandoline, slice the squash, zucchini and potatoes, then set aside.
- Make the sauce: Heat the olive oil in a sauce pan over low-high heat.
- Sauté the onion, garlic, artichokes, fresh tomatoes about 10 minutes. Then add the crushed tomatoes. Stir until the ingredients are fully incorporated.
- Remove from heat, then add the basil. Wait until cold down and blend well.
- Add a bit of the tomatoes sauce on the ceramic or pyrex oven safe pan.
- Arrange the veggies in alternating slices, (for example, squash, zucchini, potatoes). Season with salt and pepper.
- Add a bit of the sauce on top of the vegetables.
- Cover the pan with foil and bake for 30 minutes. Uncover, then bake for another 10 minutes, until the vegetables are softened.
- Serve hot as a main dish or side. Enjoy!
