Ratatouille Bake & Kale Chips

Kale chips are old news, but they’re still awesome.


Easy, peasy. Rub the kale with a little olive oil and sprinkle salt/pepper/cayenne – whatever you prefer. Bake them at 375 for 6-8 minutes, under close surveillance. Crispy deliciousness.


The actual star of this plate is the ratatouille topping my leftover avocado basil pasta. I couldn’t get enough of it.


Ratatouille Bake

1 eggplant, sliced
1 zucchini, sliced
1/2 red onion, sliced
1 tablespoon olive oil
1 clove garlic
1 cup marinara
1/2 cup shredded mozzarella
2 tablespoons shredded parmesan

Preheat oven to 375. Coat the bottom of a baking dish with olive oil and layer 1/3 of the vegetables. Top with 1/3 cup marinara and sprinkle 1/3 of the mozzarella. Repeat (2) more times and top entire mixture with parmesan. Bake for 20-25 minutes, until vegetables are tender. Serve over pasta or by itself.


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