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Summer Ratatouille in the Round

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Summer Ratatouille
Votes: 43
Rating: 3.26
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Rate this recipe!
Servings
6-8
Ingredients
  • 6 yellow squash thinly sliced into rounds
  • 6 zucchini thinly sliced into rounds
  • 10 plum tomatoes thinly sliced into rounds
  • 6 eggplants thinly sliced into rounds
  • 1/2 cup extra virgin olive oil
  • 1 bunch thyme
  • salt and pepper to taste
Servings
6-8
Ingredients
  • 6 yellow squash thinly sliced into rounds
  • 6 zucchini thinly sliced into rounds
  • 10 plum tomatoes thinly sliced into rounds
  • 6 eggplants thinly sliced into rounds
  • 1/2 cup extra virgin olive oil
  • 1 bunch thyme
  • salt and pepper to taste
Votes: 43
Rating: 3.26
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300 degrees F. Line round baking dish with sliced squash, zucchini, tomato and eggplant, alternating colors in concentric rings. Drizzle with olive oil, scatter with thyme and season with salt and pepper. Cover dish with foil and bake until tender, about 25 minutes.
  2. Increase oven temperature to 375 degrees F, remove foil and bake for another 10 minutes.
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