Roasted Red Pepper Ratatouille

Votes: 74
Rating: 2.16
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

45minutes

Servings

Product Type

Soups,

Prep Time

15minutes

Cook Time

45minutes

Servings

Product Type

Soups,

Roasted Red Pepper Ratatouille

Votes: 74
Rating: 2.16
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

45minutes

Servings

Product Type

Soups,

Prep Time

15minutes

Cook Time

45minutes

Servings

Product Type

Soups,

Ingredients

  • 1 cup Pacific Foods Organic Roasted Red Pepper & Tomato Soup
  • 1 tbsp. melted butter or sub coconut oil
  • 1 yellow zucchini sliced into thin rounds
  • 1 green zucchini sliced into thin rounds
  • 1 small eggplant sliced into thin rounds
  • 3 small tomatoes sliced into thin rounds
  • 1 tbsp. olive oil
  • 1 tbsp. fresh parsley minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 sprigs fresh basil

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Pour soup and melted butter into a round or oval baking dish.
  3. Slice all veggies into thin rounds. Carefully place them in a circular pattern, alternating between each variety. Note: Use a mandoline slicer for evenly sliced zucchini, eggplant, and tomatoes!
  4. Drizzle with olive oil. Sprinkle salt, pepper and minced parsley over assembled dish.
  5. Roast for 35-45 minutes until veggies and tender. Serve garnished with basil.

Ingredients

  • 1 cup Pacific Foods Organic Roasted Red Pepper & Tomato Soup
  • 1 tbsp. melted butter or sub coconut oil
  • 1 yellow zucchini sliced into thin rounds
  • 1 green zucchini sliced into thin rounds
  • 1 small eggplant sliced into thin rounds
  • 3 small tomatoes sliced into thin rounds
  • 1 tbsp. olive oil
  • 1 tbsp. fresh parsley minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 sprigs fresh basil

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Pour soup and melted butter into a round or oval baking dish.
  3. Slice all veggies into thin rounds. Carefully place them in a circular pattern, alternating between each variety. Note: Use a mandoline slicer for evenly sliced zucchini, eggplant, and tomatoes!
  4. Drizzle with olive oil. Sprinkle salt, pepper and minced parsley over assembled dish.
  5. Roast for 35-45 minutes until veggies and tender. Serve garnished with basil.