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Using the Slicing Disc, load the feed chute with the zucchini, yellow squash, eggplant, and onion, and slice on HIGH. Set aside.
Remove the Slicing Disc; add the Chopping Blade.
Add peppers, garlic, and onion into the Work Bowl. Mince, using the Chopping Blade on HIGH for about 30 seconds.
Add crushed tomatoes and remaining ingredients; run on LOW for 10 seconds until well incorporated.
Pour sauce into an 8" round baking pan and spread the tomato sauce over the base of the pan.
Starting at the outside edge of the dish, layer the sliced vegetables on top of the sauce so they're slightly overlapping. Follow the shape of the pan toward the center to create a spiral.
Drizzle with olive oil all around and sprinkle with salt, pepper, and Italian herbs.
Cover the Ratatouille and bake at 375°F for 30 minutes. Uncover and continue baking for 10 minutes until all veggies are tender and the sauce is bubbling.
Let cool for 10 minutes.
Garnish with grated parmesan and serve with your favorite type of bread like a toasted baguette.
Serving in this recipe: 6
|Total Fat: 1 g||0.9%|
|Saturated Fat: 0 g||0.6%|
|Cholesterol: 0 mg||0%|
|Sodium: 208.7 mg||8.7%|
|Total Carbs: 13 g||4.7%|
|Dietary Fiber: 5 g||22.9%|
|Sugar: 8 g|
|Protein: 2 g||5.7%|
|Vitamin A: 8.3%||Vitamin C: 74.2%|
|Calcium: 5.7%||Iron: 5.9%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.