Whip It Up Wednesdays are easy to follow and quick recipes to help you get dinner on the table in under an hour.
Good Morning Foodies! It’s HUMP Day and we are just one day away from SPRING!
Hallelujah! It’s not that I don’t like winter, but I DON’T. I have had just about enough of this bitter cold. I want to bring out my dresses and cute outfits without having to put on a big old down jacket. So good-bye winter and hello spring.
This week I had a serious craving for Ratatouille and so I headed to the market and purchased some of the ingredients. This time I only used green squash and Chinese eggplants then topped them with a little olive oil, fire roasted tomato sauce and some shredded cheese.
I preheated the oven to 400 degrees and set the timer to 25 minutes and voila.
I had my yummy Ratatouille. Of course I added some more cheese when it was time to serve. I told you guys that I am a cheese addict. This simple version of the well known Ratatouille is a quick and easy to make dish that will make sure your little ones get their veggies in. Best of all, it is delicious.
Remember to let me know how your dish turns out.
3 cups of Green Squash, sliced
3 cups of Chinese Eggplants, sliced
2 tablespoons of Olive Oil
1 1/2 cups of Recipe Starters Fire Roasted Tomatoes
2 cups of Shredded Cheddar Cheese
Salt to Taste
Preheat oven to 400 degrees.
In a baking dish, add in green squash and Chinese eggplants as seen in first picture. Add in olive oil and brush onto every vegetable. Pour on Fire Roasted Tomato sauce and cover with shredded cheese. Salt to taste and place dish in the oven for 25 minutes.