Baked Ratatouille

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium onion, cut 1/2 and sliced
• 4 garlic cloves, peeled, and minced
• 1 shallot, finely chopped
• 1 medium eggplant, cut into bite-sized pieces
• 1 zucchini, tsliced in 1 in pieces
• 1 green pepper, seeded, and cut into bite-sized pieces
• 1 sweet red pepper, seeded, and cut into bite-sized pieces
• 2 tespoon olive oil
• pam cooking spray
• 1 large ripe tomato, cut in bite-size chunks
• 2 tablespoons good balsamic vinegar
• 4 tablespoons fresh basil, chopped
• 4 tablespoons fresh parsley, chopped
• 1/4-1/2 teaspoon seasoning, your choice
• salt and pepper

Recipe

• 1 preheat your oven to 350 * f.
• 2 spray pam or other oil spray in oven proof casserole.
• 3 in large skillet heat olive oil; add garlic, onion,shallot and eggplant.
• 4 sauté for 10 minutes.
• 5 add zucchini, peppers and tomatoes.
• 6 cook another 5 minutes.
• 7 stir the basil, parsley,salt, pepper and the balsamic vinegar.
• 8 mix thoroughly but carefully not to smash the vegetables.
• 9 transfer to prepared casserole.
• 10 cover with foil and bake for 45 minutes, until tender, but the vegetables should retain their shape. the vegetables release a lot of liquid.
• 11 this ratatouille is delicious straight from the oven, at room temperature, or cold. fantastic sprinkled with freshly shredded parmesan cheese.
• 12 tip: for the seasoning, i suggest emeril's essence, old bay or anything you prefer to add a bit of nip.