redneck ratatouille
(3 ratings)
Ever see the movie, Ratatouille? Found a recipe for it but I didn't have some of the ingredients, so I came up with my own version. This time of year is wonderful because of the abundance of these veggies.
Blue Ribbon Recipe
This ratatouille recipe is easy and delicious! It's filled with eggplant, zucchini, yellow squash, tomatoes, and mushrooms. Rich garlic tomato sauce bakes in between the layers of veggies. Topped with melted cheese, it's a fantastic summertime dinner.
— The Test Kitchen
@kitchencrew
(3 ratings)
prep time
20 Min
cook time
55 Min
method
Bake
Ingredients For redneck ratatouille
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1 jarspaghetti sauce, original flavor (24 oz)
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1onion, diced
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3 Tbspgarlic, minced (I used pre-minced in oil)
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1 Tbspolive oil, extra virgin
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2 tspthyme, fresh
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1 smeggplant, sliced thin
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2zucchini, sliced thin
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1yellow squash, sliced thin
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1 pkgfresh mushrooms, sliced
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2tomatoes, sliced thin
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3 Tbspolive oil, extra virgin
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salt and pepper, to taste
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1 cMonterey Jack cheese
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rice, cooked
How To Make redneck ratatouille
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1Preheat oven to 375 degrees. Put spaghetti sauce, onions, garlic, and thyme in the bottom of a 9x13 casserole dish. Stir to mix.
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2Arrange eggplant, zucchini, squash, mushrooms, and tomatoes (like laid-over dominoes) around the dish in the sauce.
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3Drizzle olive oil lightly over the veggies and sprinkle with salt and pepper to taste.
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4Lay a piece of parchment paper, cut to size of the casserole dish, over veggies (just learned this new trick).
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5Bake for 45 minutes.
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6Remove parchment paper and add Monterey Jack cheese. Return to oven and bake for 10 more minutes. Serve over cooked rice.
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