Roasted Ratatouille with an Italian Flair

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Basil, dried
  • 3 cloves Garlic
  • 2 tsp Parsley, dried
  • 4 Roma tomatoes
  • 1/2 Yellow squash, small
  • 1 1/2 Zucchini, small

• Baking & Spices

  • 1/4 tsp Pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on honestandtruly.com

Description

Ingredients

• 4 Roma tomatoes
• 1 1/2 small zucchini
• 1/2 small yellow squash
• 1/4 c olive oil
• 3 cloves garlic, minced
• 2 t dried basil
• 2 t dried parsley
• 1/4 t pepper
• 1/4 c Parmesan cheese

Directions

• Preheat oven to 400 degrees.
• Slice veggies into 1/4 inch slices. If vegetable is larger diameter, cut larger rings into semi-circles.
• In a small bowl, add oil, minced garlic, pepper, parsley, and basil. Stir to combine.
• Alternate the veggies in rows standing up in a 9x13 glass casserole dish. Once rows fill the width of the casserole, add any extra veggies in open spots.
• Use a spoon to drizzle the oil mixture over each row of veggies. Be sure to get some garlic and herbs in each spoonful.
• Sprinkle the top with Parmesan cheese. Cover with foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 20 minutes until the cheese is golden brown and veggies look beautifully roasted. Let sit for 5 minutes to settle, then serve.