With Love from the Making Meals Matter kitchen to yours

ShareTweetSave
Yields1 Serving
 1 small eggplant sliced in thin circle (use mandolin)
 1 yellow squash sliced in thin circles
 1 zucchini sliced in thin circles
 8 oz tomato sauce
 ½ cup yellow onion diced
 1 tbsp fresh minced garlic
 3 tbsp fresh shredded parmesan cheese Olive oil
 2 tbsp Luvafoodie Garlic and Green Herb Blend
 1 tsp Smoked Paprika
 2 tbsp fresh basil chopped(Optional)
1

Heat oven to 425F

2

In a small round 8” baking dish, mix the tomato sauce, smoked paprika, onions, garlic and spread evenly around the pan

3

Arrange the veggies in a circle pattern starting on the outside, work your way to the middle and alternate the eggplant, yellow squash and zucchini

4

Drizzle olive oil over top

5

Sprinkle both the Luvafoodie herb blend and parmesan cheese evenly over top

6

Bake 20 minutes until cheese is slightly golden brown

7

Remove from the oven, spoon serving into place, sprinkle fresh basil and enjoy!

Ingredients

 1 small eggplant sliced in thin circle (use mandolin)
 1 yellow squash sliced in thin circles
 1 zucchini sliced in thin circles
 8 oz tomato sauce
 ½ cup yellow onion diced
 1 tbsp fresh minced garlic
 3 tbsp fresh shredded parmesan cheese Olive oil
 2 tbsp Luvafoodie Garlic and Green Herb Blend
 1 tsp Smoked Paprika
 2 tbsp fresh basil chopped(Optional)

Directions

1

Heat oven to 425F

2

In a small round 8” baking dish, mix the tomato sauce, smoked paprika, onions, garlic and spread evenly around the pan

3

Arrange the veggies in a circle pattern starting on the outside, work your way to the middle and alternate the eggplant, yellow squash and zucchini

4

Drizzle olive oil over top

5

Sprinkle both the Luvafoodie herb blend and parmesan cheese evenly over top

6

Bake 20 minutes until cheese is slightly golden brown

7

Remove from the oven, spoon serving into place, sprinkle fresh basil and enjoy!

Garlic and Green Herb Ratatouille