Ratatouille Recipe by Kay

Here’s a recipe for baked ratatouille that I love making.

This recipe is for my large batch of ratatouille.

Ratatouille Recipe by Kay
Print Recipe
Servings
1 batch cooked vegetables
Servings
1 batch cooked vegetables
Ratatouille Recipe by Kay
Print Recipe
Servings
1 batch cooked vegetables
Servings
1 batch cooked vegetables
Instructions
  1. 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.
  2. Add chopped summer squash, zucchini and eggplant to fill the pan. I use my chopper.
  3. Bake at 400 degrees until the vegetables are soft for about 20 minutes.
  4. Check the eggplant to be sure it is cooked.
  5. Add 1-½ jars of Classico Roasted Garlic spaghetti sauce.
  6. 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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2 thoughts on “Ratatouille Recipe by Kay

  1. This sounds like a great and easy ratatouille! I was looking for low calorie, low fat, low carb recipes for me and my husband. We’re not food addicts per say but we are looking for delicious ways to cook vegetables with the qualities I expressed above. Approximately how many 6″-7″ zucchini, yellow squash and eggplant would it take to fill the pan?
    This is great because I can freeze this in 2 cup servings because my husband doesn’t care for leftovers!

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