Main Course, Side Dish

Summer Potato Vegetable Ratatouille

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Summer Potato Vegetable Ratatouille

Ingredients

  • 1 lb red and purple potatoes
  • 1 zucchini
  • 1 yellow squash
  • 2 Japanese eggplant
  • 2 large Roma tomatoes
  • ¼ cup olive oil
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp Thyme chopped
  • 1 Tbsp Oregano chopped
  • 1 Tbsp Rosemary chopped
  • 2 Tbsp garlic minced
  • ½ cup marinara sauce
  • ¼ cup Basil

Instructions

  • Gather all ingredients and equipment needed.
  • Slice potatoes in ⅛-inch circles and slice all other vegetables in ¼-inch circles and place in a large bowl. Drizzle olive oil, add minced garlic, thyme, oregano, rosemary, salt and black pepper and gently toss until vegetables are coated.
  • In a baking pan, ladle marinara sauce and spread it evenly across the bottom of the bakin gpan, shingle marinated vegetables alternately over marinara sauce until the whole baking pan is covered with vegetables. Place baking pan in over heated to 400°F for 20 minutes. Remove baking pan and let cool slightly.
  • Top with basil leaves and serve family style.