Oven roasted ratatouille combines all of summer's delicious vegetables into one rich, flavorful, and beautiful side dish.
Total Cost: $5.68 recipe / $0.71 serving
Servings: 8¾ cup each
Author: Beth - Budget Bytes
1cupmarinara sauce $0.50
1yellow onion $0.25
1eggplant (about 1 lb.)$1.49
1zucchini (about ½ lb.) $0.71
1yellow squash (about ½ lb.) $0.55
1/2tspdried basil $0.05
1/2tspdried oregano $0.05
1/8tspFreshly cracked black pepper$0.01
1cupshredded mozzarella $0.94
1Tbspchopped parsley (optional)$0.09
Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
After roasting, sprinkle the chopped parsley over top, then serve.
Try to purchase vegetables that are a close size in diameter to make layering easier.