Baked Ratatouille

Ingredients

• •2 medium zucchinis, thinly sliced
• •2 medium eggplants, thinly sliced
• •2 medium tomatoes, thinly sliced
• •1 onion, finely chopped
• •3 cloves garlic, minced
• •1 bell pepper, thinly sliced
• •1/4 cup olive oil
• •1 tsp dried thyme
• •1 tsp dried basil
• •1 tsp salt
• •1/2 tsp black pepper
• •1/4 cup fresh parsley, chopped (for garnish)
• •1 cup marinara sauce (optional, for bottom layer)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Grease a 9x13 inch baking dish with olive oil or line it with parchment paper.

3. 3

   Spread the marinara sauce evenly at the bottom of the dish (if using).

4. 4

   Layer the sliced vegetables (zucchini, eggplants, tomatoes, bell pepper) in an alternating pattern over the marinara sauce or directly in the dish if not using sauce.

5. 5

   In a bowl, combine the finely chopped onion, minced garlic, olive oil, thyme, basil, salt, and black pepper.

6. 6

   Drizzle the herb mixture evenly over the layered vegetables to ensure they are seasoned well.

7. 7

   Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the vegetables are tender and slightly caramelized.

8. 8

   Garnish with fresh parsley before serving.