This ratatouille is different from the traditional ratatouille because it uses sweet potato instead of eggplant. This is based on a traditional ratatouille recipe by Tasty. For those who hate eggplant, this is a great alternative and it was a winner for us since no one in the family likes eggplant. The sweet potato adds a great flavor to the dish and holds up well with the other vegetables: zucchini and yellow squash. Most ratatouille recipes also use sliced tomatoes, so if you’re adding tomatoes, just cut less of the other vegetables.
Allergen info: Dairy Free, Egg Free, Nut Free, Sesame Free, Soy Free, Gluten Free.
- Prep Time: 20m
- Cook Time: 1h
- Total Time: 1h 20m
- 2 tbsp. Olive oil
- 1/2 onion, diced
- 2 cloves garlic, diced
- 1 28 oz jar of spaghetti sauce
- 2 tbsp. fresh basil (8-10 leaves)
- Salt and pepper to taste
- 2 large zucchinis
- 2 large yellow squashes
- 2 large sweet potatoes
- 2 tbsp. fresh basil, chopped
- 1 tsp. garlic, chopped
- 2 tbsp. fresh parsley, chopped
- 2 tsp. fresh thyme
- The traditional ratatouille uses eggplant, but I used sweet potatoes because no one in the family likes eggplant. The sweet potatoes worked great.
- Preheat oven to 375 degrees. Slice the vegetables so they will be ready to assemble. Slice the vegetables to ¼ inch rounds. Set aside.
- To make the sauce, use a large oven-safe pan. I like to use our cast iron pan. On medium heat, sauté the onion and garlic until soft. Add the spaghetti sauce and heat until bubbly. Season with salt and pepper and add the basil. Turn off the heat.
- Next, arrange the sliced vegetables in alternating patterns (zucchini, squash, sweet potato) in a circular pattern from the outside to the inside. Season with salt and pepper and make the herb seasoning.
- In a small bowl, mix the basil, garlic, parsley, thyme, salt and pepper and add the olive oil. Once mixed, spoon the seasoning over the vegetables, cover with foil and place in the oven for 40 minutes. Uncover and bake for another 20 minutes.
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