Mexican Ratatouille
This recipe is so simple, your child could do it, under supervision with the knife and stove of course.
| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time | Passive Time |
| 10 minutes | 0 |
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Ingredients
- 1 eggplantCut in 1/4″ slices
- 1 zucchiniCut in 1/4″ slices
- 3 tomatoesCut in 1/4″ slices
- 1jar Snell House SalsaFlavour of your choosing!
Instructions
- Preheat your oven to 375
- Optional: Place the salsa in a blender or magic bullet and blend until smooth. Spread the salsa out on the bottom of a shallow oven-safe pan
- Layer your vegetables on top of the salsa, alternating between each kind
- Cover the pan with the lid and add to pre-heated oven
- Cook for approximately 30 minutes, then remove the lid and cook for another 10-20 minutes. Just until the vegetables are tender- not mushy!
- Serve as a side to any of your favourite Snell House recipes like Garlic Balsamic Pork Tenderloin with Rosemary and Mustard,
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snellhouse.net |