ratatoille blossom
I’d eaten an individual (and prettier 😉 version of this at one of our favorite restaurants down in the Outer Banks last summer, Trio, so I decided to try out a family-sized dish at home using my typical ratatouille recipe/ general go-to method of flavoring a dishes with olive oil or avocado oil, garlic, salt, pepper and fresh herbs (+ a little parmesan!) Serves 4 people, Prep Time: 10 minutes, Cook Time: 30 minutes
Ingredients
- 1 zucchini thinly sliced
- 1 squash thinly sliced
- ½ onion sliced
- 2 tomatoes thinly sliced
- ¼ cup olive oil
- ¼ cup fresh herbs (we used basil and Italian parsley)
- 2 cloves minced garlic (or 2-3 tbsp garlic powder)
- 2 tbsp parmesean cheese
- salt to taste
Instructions
- Preheat the oven to 350 degrees F
- Thinly slice the zucchini, squash, tomato, and onion (The thinner the better!)
- In a round, greased, ceramic or cast iron dish begin to layer the zucchini slices around the perimeter, slightly allowing them to overlap
- Alternate rings of zucchini, yellow squash and onions, drizzling each layer with olive oil, garlic and salt.
- Drizzle with olive oil and season with garlic and salt as you go
- Top with fresh herbs and a sprinkle of cheese and bake for 20-30 minutes or until the cheese has melted and the veggies have started to brown
- Enjoy!
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