Fustini's Oils and Vinegars
Ratatouille Rainbow

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Ratatouille Rainbow

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Ratatouille Rainbow


Submitted by Chef Christie Struck

Ingredients

  • 1 zucchini
  • 1 yellow squash
  • 2 roma tomatoes
  • 1 small red onion
Sauce


Hint

When you go shopping for the vegetables, look for veggies that have a similar diameter, so that when you will slice them, they will stack together evenly.


Directions

Step 1. 

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.


Step 2. 

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.


Step 3.  Sauce

Mix together the tomato paste, vinegar, sugar, oregano, thyme and salt and 1 Tbsp of the olive oil. 




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