Name: Baked Ratatouille with Tomatoes, Zucchini, and Eggplant
Ingredients: 2 medium tomatoes, sliced; 1 large zucchini, sliced; 1 medium eggplant, sliced; 1 onion, thinly sliced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; Fresh parsley for garnish

Description

A colorful and healthy vegetable medley baked to perfection with herbs and olive oil.

Ingredients

Scale

For the Crust:

2 medium tomatoes, sliced
1 large zucchini, sliced
1 medium eggplant, sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C).
Arrange sliced tomatoes, zucchini, eggplant, and onion in a baking dish.
Drizzle with olive oil and sprinkle with minced garlic, oregano, basil, salt, and pepper.
Bake for 30 minutes or until vegetables are tender and lightly browned.
Garnish with fresh parsley before serving.

Notes

You can customize the seasonings to taste.