Red Stick Ratatouille


  • 1 slender zucchini
  • 1 slender yellow squash
  • 1 slender eggplant
  • 1 orange bell pepper
  • 1 jar Davey’s Treasures Salsa
  • 1 T. olive oil


Slice zucchini, squash, and eggplant 1/16” thick. Core bell pepper, and then slice into rings.
Spread Davey’s Treasures Salsa onto bottom of a large round or oval baking dish.  Arrange alternate slices on top of each other in a circular pattern, overlapping so a bit can be seen of each. Drizzle olive oil over all with a dash of fresh ground pepper and fresh thyme to top it off. Cover with parchment paper cut to fit dish. Bake at 375F for 30 to 40 minutes, so that vegetables are tender yet will hold their shape when served.
Serves 6-8.
Tip: Buy all vegetables as close as possible to the same diameter to make a pretty layered pattern for the dish.

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