Simple and Healthy Ratatouille / Confit Byaldi

This dish is a light and healthy French way to serve seasonal vegetables, feel free to sub in whatever vegetables are in season when you make this or exclude anything that you don't particularly like. This dish is best served room temperature, which makes it an ideal dish to make ahead of time.

Ingredients:

1 ½ cups zucchini, sliced

3 cups tomatoes, sliced

3 cups eggplant, sliced

1 onion, sliced

1 cup tomatoes, crushed

1 tbsp olive oil

¼ tsp apple cider vinegar

1 tsp garlic, minced

1 tbsp fresh basil, sliced

1 tsp herbs de Provence

¼ tsp chilli powder

salt

pepper

Directions:

Preheat oven to 350 F. Lightly grease a baking dish and set aside.

In a medium bowl, combine the crushed tomatoes, oil and vinegar, garlic, basil, herbs de Provence, salt, pepper, and chilli powder.

Pour that mixture into the baking dish, creating an even base layer.

Place the veggies standing up on their sides in a pattern such as eggplant, onion, zucchini, tomato. Repeat this pattern until the whole dish is filled.

Bake for an hour, until the tomato sauce at the bottom is bubbling and the veggies are fork tender.

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