Ratatouille Rainbow
Ratatouille Rainbow
Submitted by Chef Christie Struck
Ingredients
- 1 zucchini
- 1 yellow squash
- 2 roma tomatoes
- 1 small red onion
- 1 6 oz can tomato paste
- 1 Tbsp Fustini's Herbs of Naples balsamic vinegar
- 1 tsp sugar
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp salt
- 2-3 Tbsp Fustini’s Tuscan Herb olive oil, divided
- 2 Tbsp Fustini’s Parmesan spice blend
Directions
- Coat the bottom of the round or oval baking dish with cooking spray or a little oil and spread a layer of the tomato sauce. Thinly slice each vegetable (mandoline works great). Layer vegetable slices on top of sauce. Continue layering until the pan is full. Season with Parmesan seasoning and the remaining Tuscan olive oil.
- Preheat oven to 350 degrees. Bake dish for 30 minutes or until veggies are tender and the sauce is gently bubbling along the sides. Remove from oven and allow to cool for 5 minutes, then serve. Can be stored in an airtight container in the fridge for up to 2 days, or frozen for up to 1 month. Recipe can be easily doubled for a larger pan.
- Mix together the tomato paste, vinegar, sugar, oregano, thyme and salt and 1 Tbsp of the olive oil.
Leave a comment