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CookGo
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Disney's Ratatouille

Cost $10, save $20

Source: Recommended by CookGo

  • 45 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Base

    • 1 (6 ounce) can tomato paste
    • 🧄 ¼ cup minced garlic
    • 💧 ¾ cup water
    • 4 tablespoons olive oil, divided

  • Vegetables

    • 🍆 1 small eggplant, trimmed and very thinly sliced

  • Seasoning

    • 🌿 1 teaspoon fresh thyme leaves, or to taste
    • 🧂 Salt and pepper, to taste

  • Optional

    • 3 tablespoons mascarpone cheese

STEPS

1

Preheat the oven to 375°F (190°C).

2

Spread tomato paste onto the bottom of a 10-inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.

3

Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.

4

Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.

5

Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.

6

Serve with dollops of mascarpone cheese if desired.

NUTRIENTS

Per 1 serving

🔥

275

Calories

  • 6g
    Protein
  • 25g
    Carbs
  • 19g
    Fats

💡 Tips

Ensure vegetables are sliced thinly and evenly for consistent cooking.You can swap mascarpone cheese with a vegan alternative for a plant-based version.Leftovers store well in the fridge for up to 3 days—great for meal prep!

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.