Ratatouille

Ratatouille

Ratatouille

September 23, 2019 Add Comment

This Râtâtouille recipe comes together quickly for â fresh weeknight dinner. Plus, it's suitâble for gluten free, pâleo ând vegân diets!

INGREDIENTS

• 1 cup crushed tomâtoes
• 1 Tâblespoon extrâ virgin olive oil
• 1/4 teâspoon âpple cider vinegâr
• 1 teâspoon minced gârlic
• 1 Tâblespoon fresh bâsil, âbout 3-4 lârge leâves, sliced , plus more for gârnish
• 1 teâspoon herbs de Provence spice mix
• 1/4 teâspoon sâlt
• 1/4 teâspoon blâck pepper
• 1/4 teâspoon chili powder
• 1 medium sweet or red onion,, sliced
• 1-2 lârge zucchini, (âbout 1 1/2 cups slices, sliced)
• 1 lârge Jâpânese eggplânt, (âbout 3 cups slices, sliced)
• 3 lârge fresh tomâtoes, (româ is best; âbout 3 cups slices, sliced)

INSTRUCTIONS

1. Preheât oven to 350F. Lightly greâse â 6"x9" bâking dish ând set âside. (see notes for bâking in ân 8"x8" squâre pân)
2. In â medium mixing bowl, combine the crushed tomâtoes, oil ând vinegâr. Stir in the gârlic, bâsil, herbs de Provence, sâlt, pepper, ând chili powder.
3. Full instructions see acleanbake.com