Roasted Red Pepper Ratatouille

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Servings 4
Ingredients
Recipe 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
  • Preheat oven to 375 degrees Fahrenheit.
  • Pour soup and melted butter into a round or oval baking dish.
  • 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!
  • Drizzle with olive oil. Sprinkle salt, pepper and minced parsley over assembled dish.
  • Roast for 35-45 minutes until veggies and tender. Serve garnished with basil.

Notes

Use a mandoline slicer for evenly sliced zucchini, eggplant, and tomatoes!