Directions:
1. Slice all vegetables into thin discs; wing it with the bell peppers.
2. Pour one can of tomato paste into the bottom of a 9×13 pan, add 1 tsp parsley, 1 tsp thyme, and 2 Tbsp. olive oil per pan and mix.
3. Layer the vegetables in rows, alternating as you go and interspersing fresh basil leaves.
4. Cut a piece of parchment paper the size of your 9×13 pan, place the parchment on top of the pan and cook in 375° oven for 45 minutes, until the vegetables are tender.
5. Dish in bowls with Parmesan and Romano cheese shaved on top and a pinch of fresh mozzarella on the side. Serve with pasta or bread.
The Home Grown Mom’s Ratatouille
INGREDIENTS
1 eggplant
1 lb. zucchini
1 lb. squash
1 bell pepper
1 onion
1 large tomato
3-4 small potatoes
4 stalks of fresh basil
2 6-ounce cans of tomato paste
2 tsp. parsley
2 tsp. thyme
4 tbsp. olive oil
2 ½ ounces fresh Parmesan
2 ½ ounces fresh Romano
4 ounces fresh mozzarella
- PREP 15 minutes
- COOK 45 minutes