Summer Ratatouille

We really love this recipe because it utilizes all the delicious locally grown veggies you might have, and is also super versatile! We love taking the leftovers and blending it to make a delicious healthy tomato sauce for pasta. Get creative and let us know what you think!


-1 eggplant
-1 zucchini
-1 yellow squash
-1 ripe tomato
-1 1/2 cups of marinara sauce of choice (we used Poblano)
-a few sprigs of thyme
-drizzle of olive oil
-salt and pepper

1. Preheat oven to 350 degrees. Using a mandolin or a knife, slice the eggplant, zucchini, squash, and tomato into thin slices.


2. Pour the marinara sauce into the bottom of a baking dish.


3. Layer the eggplant, zucchini, squash, and tomato slices in whichever way you like. Toss on a few sprigs of thyme. Drizzle with olive oil and generously salt and pepper to your liking.


4. Bake for 30-45 minutes until veggies are soft and cooked through. Enjoy!


Recipe inspired by: Tastemade

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