RECIPE STORY

Simple Ratatouille

by

allergyfree
vegan
lowcalorie
lowfat
fibrerich
lowcarbs
Step 1

In a mixing bowl, combine the tomato sauce with salt, black pepper, basil, garlic powder, and half of the thyme.

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Step 2

Next, thinly slice the eggplants, zucchini, onions, and tomatoes.

Step 3Part 1

Transfer the seasoned tomato sauce into an oven-proof casserole.

Step 3Part 2

Arrange the vegetables over the sauce stacking and alternating one slice of each type. Then, drizzle with oil and garnish with thyme and basil.

Step 4

Cover the ratatouille with foil and bake it for 30 minutes at 220° C (425°F). Then, remove the foil, put the casserole back in the oven and roast for a further 10 minutes.

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