Name: Baked Ratatouille
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 zucchini, cut into ½ inch pieces; 1 Japanese eggplant or 1 small globe eggplant, cut into ½ inch pieces; 1 red bell pepper, cut into ½ inch pieces; 1 onion, chopped; ¼ cup olive oil; 2 cloves garlic, peeled and smashed; 1 tsp herb de provence; 1 (15 oz) can fire roasted tomatoes, drained; 1 tbsp torn basil leaves; 1 ½ tsp salt

1

In a large bowl stir together zucchini, eggplant, red bell pepper, onion, ¼ cup olive oil, 2 cloves minced garlic cloves, and 1 tsp herbs de provence. Divide vegetables between two Suvie pans and insert into your Suvie. Roast at 400°F for 15 minutes, stirring halfway through.

2

Remove pans from Suvie and divide 1 can drained, fire roasted tomatoes and 1 ½ tsp salt between pans. Return pans to Suvie. Input settings, and cook now or schedule.

3

Bake at 400°F for 60 minutes in both bottom zone and top zone.

4

Remove from Suvie and stir in basil. Season to taste with salt and pepper. Serve with crusty bread on the side.

Baked Ratatouille

Ingredients

10 Ingredients

Instructions

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