ratatouille
- 1 zucchini
- 1 yellow squash
- 1 eggplant
- 1red bell pepper
- 10 sm-med tomatoes
- white onion
- garlic
- white wine
- oregano
- red chili flakes
- S & P
- making the sauce.
- sauté diced onion and garlic in pan with evoo. add oregano + chilli flakes + S & P.
- once soft add diced tomatoes cover and let simmer.
- add white wine continue to let simmer until content with consistency.
- make sauce in oven safe pan or once made transfer to oven safe pan.
- should be more or less 1” at bottom of dish.
- prepping the veggies.
- thinly slice all of the veggie so that they are the same thickness, around 1/8-1/4 inch.
- layer in alternation around the pan to make it visually appealing.
- drizzle with evoo + S & P.
- bake at 350 ºF for 20 min covered with tin foil.