Stuck inside? Hungry? Here is a recipe that is super simple!

WRITTEN BY TORA MATYS

Ratatouille

 The best thing about something like a Ratatouille is it can substitute the vegetables with what you have available. Usually, a Ratatouille is made with eggplant, zucchini, tomatoes, and yellow squashes, but the best part of cooking is using what is available to you and being creative.

Remember recipes are not instructions, they are guidelines.

Ingredients:

3 Roma Tomatoes

1 Zucchini

1 Beet

2 Potatoes

2 Carrots

1 Red Pepper

1 Can Crushed Tomatoes

1 Onion

4 Gloves of Garlic

Olive Oil

Basil

Oregano

Thyme

Salt and Pepper

Instructions:

1. Preheat the oven to 375 F
2. Chop the onion, thinly slice the carrots, and mince the garlic.
3. Sauté onions, carrots, and garlic in a large pot until the onions are clear and the carrots are soft.
4. Add in the can of crushed tomatoes and salt and pepper to taste. Bring to a boil and set aside.
5. While the sauce is cooking, peel and thinly slice the beets and potatoes and set them aside. Thinly slice the roma tomatoes and the zucchini, set aside with the other raw vegetables
6. In a small bowl mix ¼ cup of olive oil, basil, oregano, and thyme.
7. In a small casserole dish or roasting pan, pour the sauce in the bottom, making an even layer. Layer your raw veggies on top of the sauce in an alternating pattern (potato, beet, roma tomatoes, zucchini). When the sauce is completely covered, drizzle the olive oil and spice mixture over top of the vegetables.
8. Cover with aluminum foil and bake for 40 minutes, remove the foil, and bake for another 20 minutes.
9. Serve and enjoy!