ratatouille’s ratatouille

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Step by step

5 steps

1
Preheat oven to 375°F.
2
Add 1 tablespoon of olive oil to a skillet set on medium high, saute onion and garlic until translucent; add fresh thyme.
3
Pour sauce into the bottom of a baking dish (preferable oval) or in a oven safe iron skillet.
4
Trim ends off the eggplant, zucchini and yellow squash. Trim the edges of the red pepper and remove the core.
5
Slice all vegetables to approximately 1/16 thick. Taste for salt and serve when it looks done.

Ingredient substitutions