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healthy ratatouille

Ratatouille

Author: Heidi Boortz
Servings : 6

Ingredients

  • 1/2 onion finely diced
  • 2 garlic clove thinly sliced
  • 1 cup crushed tomatoes from a 15 oz can
  • 1 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 1/2 japanese eggplant thinly sliced
  • 1 red bell pepper thinly sliced
  • 2 Tbsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 6 oz mozzarella fresh, sliced
  • 1 Tbsp fresh basil chiffoned (cut into ribbons)

Instructions

  • Preheat oven to 375.
  • Grease oval baking dish, about 10 inches across, or an 11X9 inch glass baking dish.
  • Layer onions at the bottom of prepared baking dish. Sprinkle with garlic slices. Pour crushed tomatoes over onions and garlic.
  • Layer vegetables vertically over sauce, filling the dish. Drizzle vegetables with olive oil. Sprinkle with salt, pepper, and italian seasoning. Cut a piece of parchment paper to fit over vegetables. Place parchment over vegetables, and bake 45-55 minutes or until vegetables are soft. Top with mozzarella and basil for serving.

Instant Pot Directions

  • Layer onions at the bottom of the instant pot insert. Sprinkle with garlic slices. Pour crushed tomatoes over onions and garlic.
  • Layer vegetables vertically over sauce, filling the dish. Drizzle vegetables with olive oil. Sprinkle with salt, pepper, and italian seasoning.
  • Seal Instant Pot. Set vent to sealed. Program for "manual" and "high pressure" and set timer for 5 minutes.
  • After it's done, allow natural release (takes 10-15 minutes). Open instant pot, layer fresh mozzarella over vegetables, and sprinkle with fresh basil ribbons.
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