Mom’s Lone Star Ratatouille Bake
3-4
servings10-15
minutes10-15
minutesIngredients
- 2
Medium Eggplant cubed
- 4
Medium Zucchini or Yellow Squash cubed
- 1 pint
Cherry Tomatoes halved
- 1/4 cup
Basil
- 1/3 cup
Chopped Fresh Parsley divided
- 6-8
Cloves Garlic, minced
- 3/4 tsp
Salt
- 1/2 tsp
Black Pepper
- 3/4 cup
Parmesan cheese
Directions
Preheat the oven to 400°F.
Add the eggplant, zucchini, tomatoes, ¼ cup of the basil, ¼ cup of the parsley, garlic, salt, and pepper to a large bowl. Toss with Mom’s Smoked Arrabbiata sauce to combine.
Transfer the vegetables to a casserole dish and top with half of the parmesan. Cover with aluminum foil and bake for 30 minutes.
At the 30-minute mark remove the aluminum foil. Carefully stir the vegetables. Bake for an additional 15-20 minutes, uncovered, until the top layer of vegetables is browned.
Remove from the oven and sprinkle with the remaining basil, parsley, and parmesan. Enjoy!
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