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Total Time 1 hour 15 min.
Prep 15 min
cook 60 min.
Layers of yellow squash, zucchini, eggplant, potato, and bell pepper on a bed of flavorful tomato and béchamel sauce...1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning.
2) Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color.
In short, layer sauce, layer veggies, cover, and bake!
Ratatouille
1-2 Cup Tomato Sauce (good quality tomato basil sauce)
2 Garlic cloves, minced
3-4 Thyme sprigs
2 tbsp olive oil
1/2 tsp. chili flakes
1 egg plant (thin eggplant, thin sliced)
1 yellow squash (thin sliced)
1 zucchini (thin sliced)
1 red bell pepper (thin sliced)
2-3 potatoes (thin sliced)
salt and pepper
oil spray
Béchamel Sauce
1 tbsp Unsalted butter
1 tbsp all-purpose flour
1 cup milk
1/8 tsp nutmeg
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1st Keep
 slavigne
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