I spent my Marathon Monday making a delicious dinner with some close friends. This recipe is super simple and really tasty. It’s also very healthy, which as a college student is rarely a consideration, but it makes this dish something you can feel good about devouring. It also looks really fancy if you’re trying to impress someone with your cooking abilities. Here’s the recipe we followed, which was adapted from a recipe found on Smitten Kitchen.

Ingredients

½ onion, finely chopped
4 garlic cloves, thinly sliced
1 large can tomato sauce
2 tablespoons olive oil
1 eggplant
1 zucchini
1 yellow squash
1 red bell pepper
Fresh thyme
Salt and pepper

Directions

1. Chop up the garlic and onion. Slice the eggplant, zucchini, squash, and pepper as thinly as you can manage.

2. Pour the tomato sauce into a baking dish. Add the garlic, onion, and a tablespoon of olive oil into the sauce. Stir the sauce and make sure it coats the bottom of the pan evenly. Season it generously with salt and pepper.

3. Arrange the slices of veggies so that they are slightly overlapping. Make sure you are alternating your veggies and that they cover the bottom of the pan. Drizzle a tablespoon of olive oil on top and season again with salt and pepper. Sprinkle some sprigs of fresh thyme on top.

4. Bake for 50 minutes. The veggies should cook through and you will see the tomato sauce bubbling around them. We served this dish with white rice, French bread, and Canadian bacon.

Christine, food, Ratatouille, Recipe, Simple, Vegetarian Food