Redneck Ratatouille

Paula Mullins


Ever see the movie, Ratatouille? Found a recipe for it but didn't have some of the ingredients, so I came up with my own version. This time of year is wonderful because of the abundance of these veggies.

★★★★★ 2 votes
20 Min
55 Min


1 jar(s)
spaghetti sauce, original flavor (i used store brand in a can)
onion, diced
3 Tbsp
garlic, minced (i used preminced in oil)
1 Tbsp
olive oil, extra virgin
2 tsp
thyme, fresh
1 small
eggplant, sliced thin
zucchini, sliced thin
yellow squash, sliced thin
1 pkg
fresh mushrooms, sliced
tomatoes, sliced thin
3 Tbsp
olive oil, extra virgin
salt and pepper, to taste
1 c
monterey jack cheese
rice, cooked


1Preheat oven to 375 degrees.
2Put spaghetti sauce, onions, garlic and thyme in bottom of 9x13 casserole dish, stir to mix. Arrange eggplant, zucchini, squash, mushrooms and tomatoes (like laid-over dominoes) around the dish in the sauce. Drizzle olive oil lightly over the veggies and sprinkle with salt and pepper to taste. Lay a piece of parchment paper cut to size of casserole dish over veggies (just learned this new trick).
3Bake for 45 minutes. Remove parchment paper and add monterey jack cheese, return to oven and bake for 10 more minutes. Serve over cooked rice.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy