Redneck Ratatouille

Paula Mullins

By
@silverbel

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.


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Prep:

20 Min

Cook:

55 Min

Ingredients

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

Directions Step-By-Step

1
Preheat oven to 375 degrees.
2
Put 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).
3
Bake 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