Ratatouille With Garlic Bread Recipe

Ratatouille

1. Preheat your oven to 375°F (190°C). 2. Slice 1 eggplant, 1 zucchini, 1 yellow squash, and 2 tomatoes into thin rounds. 3. In a large oven-safe skillet or casserole dish, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté until the onion is translucent. 4. Layer the sliced vegetables in the skillet/dish in a spiral pattern, alternating the types of vegetables. 5. Drizzle 2 tablespoons of olive oil over the top and season with salt, pepper, and 1 teaspoon of dried thyme. 6. Cover the skillet/dish with a lid or foil and bake for 40 minutes. Remove the cover and bake for an additional 20 minutes, until the vegetables are tender and lightly browned on top.

Garlic Bread

1. Preheat your oven to 375°F (190°C). 2. Cut 1 baguette or a loaf of Italian bread in half lengthwise. 3. In a bowl, combine 4 tablespoons of softened butter, 3 minced garlic cloves, and 1 tablespoon of chopped fresh parsley. Mix well. 4. Spread the garlic butter mixture evenly over the cut sides of the bread. 5. Place the bread halves on a baking sheet, cut side up, and bake for about 10 minutes, until the bread is crispy and golden brown.