6 Servings
1 Hour, 30 Minutes
Allergens
Enjoy this unfussy, easy ratatouille with any protein, from eggs to fish, meat or chicken. It’s also delicious served on top of spaghetti squash and topped with feta cheese. Serve this dish hot or cold to add a low carb side to any holiday menu.
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Cut all the veggies into cubes. Season with spices, oil, vinegar and mustard and toss. Then add the jar of crushed tomatoes and mix.
Preheat your oven to 375 degrees Fahrenheit.
Bake covered for one hour. Then uncover for 20 minutes or until browned to your preference.
Serve warm or room temperature.
Sponsored by Tuscanini
Delicious and an easy recipe. Everyone enjoyed.
Delicious! Was a fantastic erev yom Kippur side dish!
Delicious way to serve veggies! It did need more cooking time than the recipe calls for.
Question Hi,
Can I freeze leftovers?
Also, I can’t get the crushed tomatoes, so can I use tomato sauce instead?
Thanks!
Hi, yes you can freeze the leftovers. You could use diced tomatoes or tomato sauce but it will be more liquidy than chunky if you do that.
This is our fourth time making this recipe. It is so nice to chop, season and simply plop into the oven, instead of fussily watching over a pan. Thanks Rori!
Love the idea of this recipe and the taste! But maybe the cook time needs to be adjusted, i cooked it for over 5 hours. After the first hour, everything was completely crunchy. It took a while, but it was delish!
Delicious! A great side dish.
Can I freeze this after it’s cooked? Or can I freeze it raw? I made it and it’s absolutely delicious!
I would try freeing it cooked.
Delicious and full of flavor!