Baked Ratatouille


• 1 cup low sugar marinara sauce (Little Italy brand is great)
• 1/8 teaspoon garlic powder
• 2 zucchinis
• 2 yellow squashes
• 2 eggplants
• 6 Roma tomatoes
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup basil, chopped (optional for garnish)

Preheat the oven to 375 degrees. Slice the zucchinis, squash, eggplant, and tomatoes into thin rounds (about 1/8 inch thick). Pour the marinara sauce into the bottom of a cast iron skillet. Spread it into an even layer. Sprinkle 1/8 teaspoon garlic powder over the sauce. Add the sliced vegetables to the skillet. Start at the outer edge of the skillet and arrange them in a circle, alternating the vegetables (I did: yellow squash, zucchini, eggplant, tomato; repeat). Once your skillet is full of the vegetables, drizzle the olive oil and sprinkle the remaining herbs and seasonings (thyme, salt and pepper) over the skillet. Cover the skillet with foil and bake for 40 minutes at 375. Uncover and bake for 20 more minutes, until the vegetables are tender