Oven Roasted Ratatouille

• porties: 8 servings
• actieve tijd: 20 minutes
• totale tijd: 1 hour 5 minutes

Ingrediënten

1 cup marinara sauce ($0.49*)

1 yellow onion (thinly sliced,, 170g, 1¼ cup $0.90)

1 eggplant (thinly sliced,, about 1 lb, 450g, 3 ½ cups, $1.56)

1 zucchini (thinly sliced,, about ½ lb, 227g, 2 cups $0.74)

1 yellow squash (thinly sliced,, about ½ lb, 227g, 2 cups $0.84)

3 Roma tomatoes (thinly sliced,, 360g, 2 ½ cups $0.87)

1 Tbsp olive oil ($0.18)

½ tsp dried basil ($0.25)

½ tsp dried oregano ($0.03)

⅛ tsp black pepper (freshly cracked, $0.03)

⅛ tsp salt ($0.01)

1 cup mozzarella (shredded, $0.97)

1 Tbsp fresh parsley (chopped, optional, $0.05)

Instructies

Preheat

Gather all your ingredients and preheat the oven to 400ºF.

Slice veggies

Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.**

Spread

Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.

Layer

Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.

Bake

Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.

Serve

After roasting, sprinkle the chopped parsley over top, then serve.

Voedingswaarde

• Calorieën: 99 kcal
• Totale vet: 5 g
• Natrium: 275 mg
• Totale koolhydraten: 9 g
• Voedingsvezels: 3 g
• Eiwit: 5 g