Ratatouille Casserole

May 29, 2013

This recipe was amazingly good and a healthy dinner option. We promise you will not be disappointed! It combines a variety of veggies and spices in a light tomato sauce and to create a meal we mixed it into some pasta. This is a very adaptable recipe and can be used as a full meal or as a side. Enjoy!

1 small eggplant, peeled and cut into 1/4-inch slices

1 large yellow squash, cut into 1/4-inch diagonal slices

1 medium zucchini, cut into 1/4-inch diagonal slices

4 teaspoons olive oil

1 red bell pepper, seeded and cut into matchstick size pieces

1 onion, very thinly sliced

3 garlic cloves, minced

1/4 cup tomato paste

1/2 cup water

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tomato, thinly sliced

Preheat the oven to 400 degrees F; spray nonstick baking sheets and a 1-quart casserole with nonstick spray. In a large bowl, combine the eggplant, both squashes, and 3 teaspoons of oil. Spread in a...
See the full directions on my site

Nutritions

Calories
136

Sodium
583mg
24% DV

Fat
6g
10% DV

Protein
3g
7% DV

Carbs
22g
7% DV

Fiber
5g
22% DV