Rachel Ray'S Ratatouille Recipe

Name: Rachel Ray'S Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T. extra virgin olive oil + additonal for drizzling; 1 med. onion, chopped; 3-4 cloves garlic, minced or chopped; 2, jarred roasted red peppers, chopped; 1 - 8 oz. can tomato sauce; 2 small yellow squash, thinly sliced; 2 small zucchini, thinly sliced; 2-3 small yukon gold potatoes thinly sliced; 2-3 thyme sprigs, leaves removed; salt and pepper; *parchment paper

Servings: persons

2 T. extra virgin olive oil + additonal for drizzling
1 med. onion, chopped
3-4 cloves garlic, minced or chopped
2, jarred roasted red peppers, chopped
1 - 8 oz. can tomato sauce
2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
2-3 small yukon gold potatoes thinly sliced
2-3 thyme sprigs, leaves removed
salt and pepper
*parchment paper

1
Preheat oven to 425 degrees.
2
Place large skillet over med-high heat.
3
Add 2 T. olive oil.
4
Add onions, garlic, and peppers and cook till onions are tender, about 4-5 minutes.
5
Place contents of skillet in food processor and add the tomato sauce. Puree and season with salt and pepper.
6
Place in large casserole dish and swirl to cover bottom of dish.
7
Layer vegetables in a swirl pattern on top of sauce.
8
Sprinkle with salt, pepper, and thyme leaves.
9
Drizzle with olive oil.
10
Cut a piece of parchment paper the shape of the dish, cutting edges so it lays flat.
11
Place on top of vegetables.
12
Bake about 45 minutes, till vegetables are tender.
13
Serve with crusty bread.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 T. extra virgin olive oil + additonal for drizzling, 1 med. onion, chopped, 3-4 cloves garlic, minced or chopped, 2, jarred roasted red peppers, chopped, and more.

Yes, Rachel Ray'S Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachel Ray'S Ratatouille

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