Simple Ratatouille with "Chorizo" Crumble
Recipe:
Simple Ratatouille with "Chorizo" Crumble
Serves: 6
Prep Time: 25 minutes
Cooking: 35 minutes
Recipe By: Elizabeth Varga
Ingredients
1 25 ounce jar tomato basil pasta sauce
1 teaspoon herbes de provence
1 tablespoon balsamic vinegar
3 medium tomatoes (roma or on the vine), sliced ¼ inch thick
1 large zucchini, sliced ¼ inch thick
1 small eggplant, sliced ¼ inch thick
2 medium yellow onions, sliced ¼ inch thick
Extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
1 package Abbot’s “Chorizo”
Fresh basil for garnish
Description
For a completely vegetable-based dish, this ratatouille feels like a hearty and nourishing meal. (Every bite is packed with protein too thanks to our smoky “Chorizo”.) Bon appétit!
Method
Preheat the oven 375°F.
In a medium bowl, stir together the pasta sauce, Herbes de Provence, and balsamic vinegar.
Spread the pasta sauce evenly on the bottom of a casserole dish, cast-iron, or other oven-safe pan.
Add the sliced vegetables to the pan, alternating between the tomato, zucchini, eggplant, and onion until the pan is full.
Drizzle vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper.
Bake in the oven for about 15 minutes.
Add “Chorizo” to the top of your ratatouille, and continue to bake for another 20 minutes until the vegetables are tender and sauce is bubbling.
If desired, turn on the broiler and heat until the “Chorizo” is crispy and nicely charred.
Serve with a garnish of chopped fresh basil.