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Easy Ratatouille with Dorot

Ratatouille just got a whole lot easier with Dorot frozen herbs. 
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Italian
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

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