Ratatouille
Serving Size:
6-8
 
Ingredients

 

  • 2 ½ cups jarred Marinara sauce, (I used Rao’s Marinara)
  • 3 medium tomatoes, peeled, sliced ¼” thick crosswise
  • 3 medium zucchini, sliced ¼” thick crosswise
  • 3 medium yellow squash, sliced ¼” thick crosswise
  • 3 large yukon gold potatoes, peeled and sliced ⅛” thick crosswise
  • 1 medium red onion, quartered and petals separated/halved as needed 
  • 1 Tbsp. plus 1 tsp. Dale’s Buttery Steakhouse seasoning blend, divided
  • 1 ½  tsp. Dried Italian seasoning, lightly crushed
  • 1 ½ cups shredded Gruyere cheese, divided
  • ¾ cup panko breadcrumbs
  • 2 tsp. Olive oil

 

Directions
  1. Preheat oven to 425°F. Place a rack in the middle of the oven.
  2. Spoon the marinara sauce in the bottom of a lightly greased 9” x 13” baking dish, and spread sauce evenly in the bottom of the dish.
  3. Arrange the prepared vegetables in an alternating, layered fashion to fill the dish, pushing layers to the sides of the dish as needed to allow room for all the vegetable slices. The dish should be a snug fit once all vegetables are added. 
  4. In a small bowl, combine 1 tablespoon Dale’s Buttery Steakhouse seasoning blend, and the dried Italian seasoning; stir to blend. Add ¾  cup of the shredded cheese to the seasonings and stir to combine ingredients. Sprinkle the cheese and seasoning mixture over the vegetables in the baking dish evenly, separating them in small sections to allow cheese and seasoning to get in between vegetables in areas. 
  5. Place the baking dish in the preheated oven and bake, uncovered, for 45 minutes, or until the vegetables are lightly browned and the sauce is thick and bubbly.
  6. In a medium bowl, combine the remaining teaspoon of Dale’s Buttery Steakhouse seasoning blend, the remaining shredded cheese, and the panko breadcrumbs. Drizzle the mixture with olive oil and toss to coat all ingredients in the olive oil. Sprinkle the cheese and panko mixture evenly over the surface of the dish, and place back in the oven for 10-15 minutes, or until the topping is golden and the cheese is melted. 
  7. Remove from oven and let stand 10 minutes before serving. Enjoy!