RCI-VG.002.0004.001

Baked Ratatouille

Name: Baked Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 unit yellow squash cut in thin rounds; 3 unit zucchini cut in thin rounds; 5 small tomatoes cut in thin rounds; 2 medium tomatoes; 1 tablespoon tomato paste; 2 tablespoons olive oil; 3 cloves garlic; 1 tablespoon fresh basil; 2 tablespoons dill; 3 tablespoons parsley; 1 teaspoon oregano; 1 teaspoon balsamic vinegar; 1 teaspoon freshly ground black pepper; 1 teaspoon red pepper flakes; 1 teaspoon salt

This recipe came from an estate sale. I obtained it when I purchased the family collection from the

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

yellow squash cut in thin rounds
2 unit
zucchini cut in thin rounds
3 unit
tomatoes cut in thin rounds
5 small
tomatoes
2 medium
tomato paste
1 tablespoon
olive oil
2 tablespoons
garlic
3 cloves
fresh basil
1 tablespoon
dill
2 tablespoons
parsley
3 tablespoons
oregano
1 teaspoon
balsamic vinegar
1 teaspoon
freshly ground black pepper
1 teaspoon
red pepper flakes
1 teaspoon
salt
1 teaspoon

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Baked Ratatouille

Ingredients

Method

What Makes This Variant Distinct