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Summer Potato Vegetable Ratatouille

A warm medley of multi-colored petite potatoes and vegetables roasted with fresh aromatic herbs over garlicky marinara sauce topped with sweet basil.

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Potato Type: PurpleReds
Cuisine: American
Prep Method: Roasted

Dish

AppetizerSide Dish

Prep Time

20 Mins

Cook Time

20 Mins

Serving

Serves 4

Description

A warm medley of multi-colored petite potatoes and vegetables roasted with fresh aromatic herbs over garlicky marinara sauce topped with sweet basil.

Ingredients

  • 1 pound (453 g) Red and Purple Potatoes
  • 1 each (323 g) Zucchini
  • 1 each (196 g) Yellow Squash
  • 2 each (168 g) Japanese Eggplant
  • 2 each (284 g) Roma Tomato, Large
  • ¼ cup (59 ml) Olive Oil
  • 1 Tbsp (17 g) Salt
  • 1 Tbsp (7 g) Black Pepper, Ground
  • 1 Tbsp (3 g) Thyme (Chopped)
  • 1 Tbsp (3 g) Oregano (Chopped)
  • 1 Tbsp (3 g) Rosemary (Chopped)
  • 2 Tbsp (16 g) Garlic (Minced)
  • ½ cup (118 ml) Marinara Sauce
  • ¼ cup (5g) Basil

Preparation

  1. Gather all ingredients and equipment needed.
  2. Slice potatoes in 1/8-inch circles and all other vegetables in thin round circles ¼ inch and place in a large bowl. Drizzle olive oil, add minced garlic, thyme, oregano, rosemary, salt, and black pepper and gently tossed until vegetables are coated.
  3. In a round or square baking pan, ladle marinara sauce and spreading it evenly across the bottom of the baking pan, shingle marinated vegetables alternately over marinara sauce until the whole baking pan is covered with vegetables. Place baking pan in oven at 400°F (204°C) for 20 minutes. Remove baking pan and let slightly cool.
  4. Top off with basil leaves and serve family style.

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Nutrition Facts Per Serving

Calories

290

Fat

15g

Sodium

1730mg

Vitamin C

65.78mg

Carbohydrates

34g

Fiber

6g

Protein

7g

Potassium

1175mg

Sugar

6g

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