Ratatouille Bake w/ P’Jack-Melts

Dairy-Free | Vegan | Gluten-Free | Lactose-Free

4-6 servings

Prep time: 20 minutes
Cook time: 70 minutes

What You’ll Need

  • 2 small eggplants, 1/8” slices
  • 5 roma tomatoes,1/8” slices
  • 2 small yellow squashes, 1/8” slices
  • 2 small zucchinis, 1/8” slices
  • 8 Vevan P’Jack-Melts, stacked and quartered
  • 4 Tbsp. olive oil, divided
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 sweet bell pepper, chopped
  • 25 oz jar marinara sauce
  • 2 Tbsp. fresh chopped herbs, we used basil, parsley and oregano
  • Salt & pepper to taste

Here’s How

  1. Preheat the oven to 375 °F.
  2. Heat 2 Tbsp. olive oil over medium heat in a 9” oven safe skillet. Sauté the onion, bell peppers and garlic until soft, about 10 minutes. Add marinara sauce, stir and smooth sauce with a spatula. Remove from heat.
  3. Arrange veggie and Vevan slices in a pattern (ex: eggplant, yellow squash, tomato, P’Jack Slice, green zucchini…repeat) on top of the sauce in a spiral starting on the outer edge and ending in the center of the skillet. Season with salt and pepper.
  4. Mix the remaining 2 Tbsp. olive oil with 2 Tbsp. chopped herbs. Spoon over the vegetables.
  5. Cover skillet with foil and bake for 40 minutes. Uncover and bake an additional 20 minutes.
  6. Serve while hot with your favorite bread and a side salad.