Easy Ratatouille
Delicious sliced vegetables baked in marinara sauce and topped with mascarpone cheese
Ingredients
- 1 bottle Michaels's of Brooklyn Marinara sauce
- salt and ground black pepper to taste
- 4 roma tomatoes
- 1 small eggplant peeled, and very thinly sliced
- 1 zucchini trimmed and very thinly sliced
- 1 yellow squash trimmed and very thinly sliced
- 1 red bell pepper cored and very thinly sliced and cut in half
- 1 yellow bell pepper cored and very thinly sliced and cut in half
- 1 orange bell pepper cored and very thinly sliced and cut in half
- 3 tablespoons olive oil or to taste
- 1 tablespoon fresh basil leaves or to taste
- 3 tablespoons mascarpone cheese
Instructions
- Step 1
- Preheat the oven to 375 degrees F (190 degrees C).
- Step 2
- Spread marinara sauce into the bottom of a 10-inch round baking dish.
- Step 3
- Slice all the vegetables thinly. Arrange alternating slices of eggplant, zucchini, yellow squash, tomatoes, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with basil leaves. Cover the entire dish of vegetables with a piece of parchment paper cut to fit the inside.
- Step 4
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
How to serve
- We served this over angel hair pasta. But you could also serve it over rice or quinoa. You could even serve this as just a side dish. The mascarpone totally makes this dish!