CLASSIC FRENCH PROVENCAL RATATOUILLE

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This Classic French Provencal Ratatouille is filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile, and even freezer friendly!

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Ingredients

olive oil yellow onions garlic tomatoes zucchini eggplant yellow pepper green pepper dried thyme dried dill fresh oregano fresh basil leaves

Step 1

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Preheat the oven to 400 degrees. Brush olive oil onto a baking pan, set aside.

Step 2

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle with the seasoning, salt and freshly ground pepper. Drizzle with the olive oil.

Step 3

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.

Step 4

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Remove from the oven; sprinkle with fresh herbs and serve immediately.

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