Preheat oven to 375 degrees F.
Place a skillet over medium heat and add the
chopped onion, sauteing the onion until tender
and translucent (only a few minutes). Then, add
the garlic and saute for another minute. Remove
the skillet from the heat and set aside.
Get a 10×10-inch baking dish and lightly grease
with cooking spray. Mix the tomato paste,
sauteed onion and garlic, water, and one
tablespoon of olive oil together in a bowl
until everything is thoroughly combined. Season
with salt and pepper to taste, and then spread
this mixture along the bottom of the dish.
Toss sliced vegetables in a bit of olive oil,
just enough to very lightly coat them.
Take the thinly sliced eggplant, zucchini,
squash, and peppers and begin arranging them
along the outer edge of the dish – alternating
between vegetables. You’ll follow the outer
edge of the dish and then work in a circle
toward the middle, until you get to the center.
Finish by drizzling the top of the vegetables
with two tablespoons of olive oil and adding
salt and pepper to taste. Then, sprinkle the
top with thyme leaves.
Cover the dish with a piece of parchment paper,
trimmed enough to fit inside the dish and cover
the vegetables.
Bake until the vegetables are tender and fully
roasted, about 45 minutes.
If you’re going to use eggplant, you might want
to salt each side of the sliced eggplant and
let them sit for about 30 minutes before adding
them to the recipe. This helps get some of the
moisture out of the eggplant so it doesn’t get
soggy.
Originally Submitted
1/13/2016
0 Out of 5 from
0 reviews
You can add this RATATOUILLE CASSEROLE recipe to your own private DesktopCookbook.
