Ratatouille

Colorful assortment of veggies? Check! Marinara for extra savory taste? Check! Cheesy goodness for good measure? Check! This meal is packed full of vegetables and very filling. I could only eat half of my bowl before I threw in the towel. My favorite part of this dish is that the only dirty dishes it produced was the dish it was cooked in, a knife, a cutting board, and a measuring cup. Easy and delicious? Yes, you can have both!












Ingredients:

• 1 cup marinara sauce
• 1 small onion
• 1 small eggplant
• 1 medium zucchini 
• 1 medium yellow squash
• 3 medium tomatoes
• Salt, pepper, basil, and oregano to taste
• 1 cup shredded mozzarella 

Directions:

1. Pre-heat oven to 400 degrees.
2. Slice the onion
3. Slice eggplant, zucchini, yellow squash, and tomatoes to 1/4 in. thickness.
4. Cut eggplant slices in half.
5. Coat the bottom of the baking dish with 1/2 cup of marinara sauce.
6. Arrange vegetables, excluding onion, domino style in the baking dish.
7. Top vegetables with onion slices, salt, pepper, basil, and oregano.
8. Pour remaining marinara over the vegetables and top with cheese.
9. Cover dish with foil and bake for 30 min. Remove foil and bake for another 15 min. until cheese begins to brown.

Recipe from: http://www.budgetbytes.com/2014/05/oven-roasted-ratatouille/