Christina - Sep 09, '20
Use all those delicious summer garden vegetables with this ratatouille recipe.
- 1 eggplant
- 1 zucchini
- 1 squash
- 1 onion
- 1 bell pepper
- 1 8 oz can of tomato paste
- Fresh thyme
- 3 cloves garlic
- 2/3 cups red wine
- salt, pepper
- Goat cheese (optional)
- Cut parchment paper in a circle the size of your cast-iron skillet and preheat oven 375 degrees F
- Slice eggplant, zucchini, and squash into quarter-inch slices
- Dice onion, bell pepper and garlic
- Mix can of tomato paste and wine in a cast iron skillet on low heat, stir in onion, bell pepper, garlic, salt, thyme and pepper
- Layer eggplant, zucchini and squash on top of tomato paste mixture
- Place parchment paper over dish and bake in oven 40 minutes
- Take parchment paper off, add goat cheese to taste and bake another 10 minutes
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