Sweet Poato Ratatouille
Easy Veggie Bake! Stores great in freezer, paleo, gluten free, vegan.
- 3 tomatoes rougly diced
- 1 small red bell pepper roughly diced
- 4 cloves of garlic
- 1/3 cup Kalamata olives pitted
- 1/3 cup sun dried tomatoes
- 1/2 tsp salt
- 1 tsp dried oregano
- 1 large eggplant cut into thin slices
- 1-2 large zuchinni's cut into thin slices
- 1 large sweet potato cut into thin slices
- 2 tbsp evoo
Preheat oven to 350Place all sauce ingredients into your food processor or low speed blender. Pulse till all ingredients are broken down. Pour sauce into your 6" x 9" or 8' x 8" baking dish, make sure its a smooth even layer. Stack your veggies in alternating patterns, place them on their side in the pan. Start at the edge and repeat this till the pan is full. Brush or spray the top of the veggies with evoo. Place in oven and bake for 1hr, or until veggies are tender and sauce is bubbly. Garnish with fresh cracked pepper and basil.
For a more even bake, bake dish covered in aluminum foil.
Try to pick fresh and ripe veggies as it will increase the flavor of your dish.
Make sure to cut the sweet potato thin, if it is to thick it will need additional baking time.
To make it a heartier dish, serve on top of rice or mashed potato's. Sprinkle with your favorite vegan or dairy cheese.