Ratatouille is traditionally a vegetable stewed dish, my version is baked and topped with a blend of Parmesan and Romano cheese. Easy and versatile, this dish can be prepared with a wide variation of vegetables. It can be difficult finding similar diameter veggies, so I cut larger vegetables in half after slicing to allow for more uniform rows. If you like the vegetables on the softer side slice 1/8″, more firm move up to 1/4″. I like using the mandolin for the thinner slices. I have received feedback that this dish freezes very nicely (thank you for the input Barbara C)!
Pour one 24 oz jar Tomato Puree in the bottom of a 9 x 13″ glass or stoneware baking dish.
Add the following to the baking dish & mix well:
- 3 Drops Vitality Basil
- 3 Drops Vitality Thyme
- 3 Drops Vitality Oregano
- 2 crushed cloves of Garlic
Top with the following:
- 2 medium Zucchini
- 2 medium Yellow Squash
- 2 medium White Onion
- 2 medium Tomato
Slice each approx. 1/8″ to 1/4″ thick, place on top of tomato puree, arrange in rows alternating different vegetable on each row, repeat until all are used. Depending on size you may have extra, add until loosely packed.
Top with 2 teaspoons of Greek or Italian Seasoning, Salt & Pepper to taste. Fresh chopped herbs (basil, thyme, oregano) work great too!
Bake at 375 covered with foil for 30 min until vegetables are just tender but not mushy!
Remove foil, sprinkle with 1/2 cup grated Romano & 1/2 cup grated Parmesan cheese mix, bake another 5 min or until cheese is melted. Serve as a side dish, or main course over pasta or rice!
To purchase Young Living Vitality Essential Oils, click HERE