Ratatouille asada al horno

Ingredientes

• 1 yellow onion, thinly sliced (170g, 1 1/4 cup)
• 1 eggplant, thinly sliced (about 1 lb, 450g, 3 1/2 cups)
• 1 zucchini, thinly sliced (about 1/2 lb, 227g, 2 cups)
• 1 yellow squash, thinly sliced (about 1/2 lb, 227g, 2 cups)
• 3 Roma tomatoes, thinly sliced (360g, 2 1/2 cups)
• 1 cup marinara sauce
• 1 Tbsp olive oil
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/8 tsp black pepper, freshly cracked
• 1/8 tsp salt
• 1 cup shredded mozzarella cheese
• 1 Tbsp fresh parsley, chopped (optional)

Preparación

1. 1

   Preheat and prepare ingredients: Gather all ingredients and preheat your oven to 400ºF (200ºC).

2. 2

   Slice vegetables: Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. For pieces with a larger diameter, cut into half-rounds to ensure even layering.

3. 3

   Spread marinara and onions: Pour the marinara sauce into the bottom of a large casserole dish. Evenly sprinkle the sliced onions over the sauce.

4. 4

   Arrange the vegetables: Start lining up the sliced eggplant, zucchini, yellow squash, and tomatoes vertically in the dish in an alternating pattern until all are arranged.

5. 5

   Season and oil: Drizzle the olive oil over the arranged vegetables. Sprinkle the dried basil, oregano, salt, and freshly cracked black pepper evenly on top.

6. 6

   Roast the vegetables: Place the casserole dish into the preheated oven and roast for 40 minutes, allowing the vegetables to soften and flavors to meld.

7. 7

   Add cheese and finish roasting: Remove the dish from the oven and sprinkle shredded mozzarella evenly on top. Return to the oven and roast for an additional 5 minutes, until the cheese is melted and creamy.

8. 8

   Garnish and serve: After roasting, sprinkle freshly chopped parsley over the ratatouille. Serve hot as a main or side dish.