Here’s a recipe for baked ratatouille that I love making.
This recipe is for my large batch of ratatouille.
Ingredients
Servings: cooked vegetables
Instructions
- In a large sprayed baking pan (11 x 15) put a two pound bag frozen peppers and onions. I get mine in Walmart. They are called Fajita Blend.
- Add chopped summer squash, zucchini and eggplant to fill the pan. I use my chopper.
- Bake at 400 degrees until the vegetables are soft for about 20 minutes.
- Check the eggplant to be sure it is cooked.
- Add 1-½ jars of Classico Roasted Garlic spaghetti sauce.
- Return to oven and complete heating the dish.
Recipe Notes
One cup equals one cooked vegetable.
I recommend having two cups with four ounces Italian flavored ground turkey and one cup of brown rice. Have two cups of salad at your other meal that day.
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