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Blissfully Easy Ratatouille

Category:

Roasted Heirloom Tomatoes

Recipe by Laura Scherb and Marie Krane

30 mins
Serves 5
Vegetarian

Whip up an impressive ratatouille with minimal effort and big taste, thanks to Oven-Roasted Heirloom Tomatoes!

A cast iron skillet full of ratatouille: a mixture of baked zucchini, squash, eggplant and heirloom tomatoes covered in mozzarella cheese and thyme.

Step 1

Preheat oven to 400 degrees. Spread the zucchini, yellow squash, and eggplant evenly onto a baking sheet. Drizzle with olive oil, salt, and pepper, and roast for 10 minutes, flipping once. Set aside to cool.

Step 2

Meanwhile, mix the couscous and Tomato Bliss Roasted Heirloom Tomatoes together.

Step 3

Spread the couscous and Tomato Bliss mixture on the bottom of an 8" oven-proof pan. Top with roasted vegetables and cheese.

Step 4

Bake for 10 minutes, until cheese is melted. Garnish with thyme.

Ingredient list

1
zucchini, sliced thinly
1
yellow squash, sliced thinly
1
eggplant, sliced thinly
2
TBSPN olive oil
salt and pepper
3
cups couscous, cooked
1
Oven-16 oz jar Roasted Heirloom Tomatoes,
8
oz fresh mozzarella cheese, sliced
thyme, for garnish, optional

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