Go Back
Print
Ratatouille

Easy Ratatouille with Dorot

Ratatouille just got a whole lot easier with Dorot frozen herbs. 

Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Author Kaylynn Young

Ingredients

  • 1 can Pasta sauce I used Prego
  • Cottage cheese
  • 3-5 cubes Dorot garlic
  • 1 TB olive oil
  • 1 small eggplant sliced thin
  • 1 zucchini sliced thin
  • 1 yellow squash sliced thin
  • 1 red bell pepper cored sliced thin
  • 1 yellow bell pepper cored sliced thin
  • 3 TB olive oil or to taste
  • 3-5 cubes Dorot basil for topping
  • Ricotta cheese for topping
  • Balsamic glaze for topping

Instructions

  1. Preheat the oven to 375 degrees F
  2. Spread pasta sauce, cottage cheese, and Dorot garlic into the bottom of a 11x9 dish
  3. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper.
  4. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
  5. Cover vegetables with a piece of parchment paper cut to fit inside.
  6. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
  7. Serve with dollops of ricotta, balsamic glaze, and pasta or polenta