Layered Ratatouille Provencal
Active Time: 35 minutes
Total Time: 1 hour 15 minutes • Serves: 8
Schnucks nonstick cooking spray
1 can (8 ounces) Schnucks traditional tomato sauce
3 garlic cloves, thinly sliced
1/2 large white onion, chopped (about 3/4 cup)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons Schnucks extra virgin olive oil, divided
1 thin eggplant (about 12 ounces), unpeeled, cut lengthwise in half if not thin
1 red bell pepper, cut lengthwise in half
1 yellow or summer squash (about 12 ounces), unpeeled
1 zucchini (about 12 ounces), unpeeled
3 tablespoons fresh thyme leaves (about 4 sprigs)
prepared couscous or polenta (optional)
1/2 cup Schnucks sour cream (optional)
1. Preheat oven to 375°F. Lightly spray bottom and sides of 11 x 7-inch glass or ceramic oval baking dish with cooking spray. Cut an oval piece of parchment paper to fit the inside of the baking dish; set aside. Spread tomato sauce over bottom of dish. Sprinkle with garlic, onion, and 1/4 teaspoon each salt and black pepper. Drizzle 1 tablespoon oil evenly over sauce.
2. Trim ends of eggplant, bell pepper, yellow squash and zucchini. With serrated knife, thinly slice eggplant, bell pepper, squash and zucchini (about 1/8-inch-thick). You want to have about the same number of very thin slices of each vegetable.
3. Starting at edge of dish, arrange alternating slices of vegetables (like fallen dominoes) in a circle, overlapping so just edges of each flat surface of vegetable slices are visible, covering sauce completely with vegetable slices. Drizzle remaining 2 tablespoons oil over layered vegetables; sprinkle with thyme and remaining 1/4 teaspoon each salt and black pepper.
4. Cover top of vegetables with prepared parchment paper, pressing down to fit inside of baking dish. Bake 45 to 50 minutes or until vegetables are very tender and browned around edges, and sauce bubbles. To serve, spoon ratatouille over couscous and dollop with sour cream, if desired.
Each serving: about 90 calories, 6 g total fat (1 g saturated), 0 mg cholesterol, 300 mg sodium, 10 g carbohydrate, 4 g fiber, 4 g sugars, 3 g protein
Ratatouille can be assembled, covered and refrigerated up to 8 hours before baking. Uncover and let stand at room temperature for 15 minutes while oven preheats.