Don't rock the boat while I BBQ...

I like to think of this as a sophisticated version of ratatouille. I prepared this in individual ramekins, but it could easily be made in a large casserole dish and then served accordingly. It is delicious alone as a vegetarian meal, or could easily be served as a side dish. I chose to serve it as a meal with a bounty of fresh bread (to dip in the warm marinara). You may also sprinkle some freshly grated Parmesan over the top if desired. This is a wonderful summer dish, as all the veggies are in their prime. I am sure this would be a lovely summer luncheon addition. I suggest popping this in the oven, grabbing a book, and then enjoying a lovely meal on the porch.   

1 small Italian eggplant

1 zucchini (Italian squash)

1 summer squash

1 red bell pepper

1 small onion

1 clove of garlic

1/4 t salt

1/4 t pepper

1/2 t red pepper flakes

1 t basil (fresh if available)

1/2 t oregano (fresh if available)

1/4C olive oil1

 8 oz can tomato sauce (or I used homemade marinara)

Preheat oven to 350.

Slice eggplant, zucchini, squash, onion, and bell pepper into 1/8″ rounds. Add to a large bowl with minced garlic. Sprinkle with spices and seasonings. Drizzle with 1 tbsp olive oil. Toss and allow to sit for 5-10 minutes.

Preheat a large sautée pan with 1 tbsp olive oil. When pan is warm, add 1/3 of your vegetables. Tossing and flipping until slightly browned. Repeat with remaining olive oil and vegetables.

In individual dishes (or one large oven safe dish), spoon a thin layer of tomato sauce on the bottom. Arrange vegetable slices as desired. Bake for 10-15 minutes or until tender and sauce is bubbly.

Serve warm with bread or as a side dish to a larger meal.

Until tomorrow...Peace.