A colorful and plant-diverse dish that makes for the best leftovers throughout the week. This ratatouille is easy to prepare and perfect when served with polenta and any available protein.
1: Preheat oven to 375°F and spread marinara sauce on the bottom of a baking dish.
2: (Optional) Stir in some onion and garlic sautéed in olive oil.
3: Fit as many veggie slices as you can, laying them out in an alternating pattern.
4: Drizzle the veggies with olive oil and season with red pepper flakes, salt, and pepper.
5: Cover with foil and bake for 40 minutes.
6: Remove foil and bake until veggies are cooked to your liking, about 20-25 minutes.
