Ratatouille


Ratatouille

Ingredients:
1 large eggplant, sliced into 1/4 in pieces and then sliced into fourths
1 red bell pepper
3 small zucchini, sliced into 1/4 inch slices
3 small yellow squash, sliced into 1/4 inch slices
Italian seasoned ground chicken, browned and excess oil drained (optional)

For the Sauce:
3 tbsp of minced garlic
1/2 a medium yellow onion, diced
1 red bell pepper, diced
1 15oz can of diced tomatoes
3 tbsp of olive oil
1 tbsp of Lemon juice
1/2 tbsp of salt and pepper each
1 tbsp of dried oregano
1 tbsp of smoked paprika (the secret ingredient!)

(Serves 6)

Instructions:
Preheat oven to 375 degrees
Add all of the sauce ingredients into a high powered blender and blend until smooth.
Cover the bottom of your baking dish (we use a square cast iron skillet, you can also use a square or round glass dish) with half of the sauce.
Wash and slice all of your vegetables. Begin arranging slices into your pan, alternating veggies. You can place them in rows or spirals, however they fit best!
When the dish is filled add in the crumbled meat, if using it. Top with remaining half of sauce.
Cover and bake for 1 hour or until fork tender.
Remove and enjoy!

My kiddos enjoy eating theirs with a fresh salad and buttered noodles with pink salt!

Ratatouille

Ratatouille

Ingredients

  • 1 large eggplant, sliced into 1/4 in pieces and then sliced into fourths.
  • 1 red bell pepper
  • 3 small zucchini, sliced into 1/4 inch slices
  • 3 small yellow squash, sliced into 1/4 inch slices
  • Italian seasoned ground chicken, browned and excess oil drained. (optional)
  • For the Sauce:
  • 3 TBS of minced garlic
  • 1/2 a medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 15oz can of diced tomatoes
  • 3 TBS of olive oil
  • 1 TBS of Lemon juice
  • 1/2 TBS of salt and pepper each
  • 1 TBS of dried oregano
  • 1 TBS of smoked paprika (the secret ingredient!)

Instructions

  1. Preheat oven to 375 degrees
  2. Add all of the sauce ingredients into a high powered blender and blend until smooth.
  3. cover the bottom of your baking dish (we use a square cast iron skillet, you can also use a square or round glass dish) with half of the sauce.
  4. Wash and slice all of your vegetables. Begin arranging slices into your pan, alternating veggies. You can place them in rows or spirals, however they fit best!
  5. When the dish is filled add in the crumbled meat if using it. Top with remaining half of sauce.
  6. Cover and bake for 1 hour or until fork tender.
  7. Remove and enjoy!
  8. My kiddos enjoy eating theirs with a fresh salad and buttered noodles with pink salt!
http://blog.re-play.com/recipes/ratatouille/

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About Brooke

Brooke is a mother of two and a wife who shares recipes for whole, clean, paleo meals and tips for leading a healthy lifestyle, as well as sharing her experiences to inspire and help other moms.

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