Ratatouille

Ingredients: 1 jar Florentine Primavera, 3 redskin potatoes, 1 large zucchini, 1 large squash, 1 medium eggplant, 5 oz Florentine House Dressing, 1/4 cup grated Romano cheese, 1/2 tbsp oregano 1. Preheat oven to 350 2. Boil potatoes for 10 minutes. Remove from water and drain. 3. Pour Primavera in a 13 x 9 baking dish. 4. Thinly slice vegetables. 5. Arrange alternating slices of potatoes, zucchini, squash and eggplant in 3 rows on top of sauce. 6. Mix dressing, Romano and oregano. Pour evenly over vegetables. 7. Cover with foil and bake for 40 minutes. Remove foil and bake another 15 minutes. 8. Enjoy!

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