Oven Ratatouille(Light And Healthy Veggies)

1. 1

   Cut eggplant in 1/2 x 2-inch slices.

2. 2

   Slice zucchini 1/2-inch thick. Quarter tomatoes. Stem, seed and thinly slice peppers.

3. 3

   In a 3 to 4-quart dish, mix eggplant, zucchini, tomatoes, peppers, onion, basil and oil. Cover and bake at 400u00b0 for 1 hour.

4. 4

   Uncover and bake, stirring once or twice, until eggplant is very soft and only a thin layer of liquid remains (about 20 minutes) or drain liquid if too much remains.

5. 5

   Season with salt and pepper.

6. 6

   Can be cooled, refrigerated up to 1 week and brought back to room temperature to reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.