Becca’s No Garlic Ragoût Ratatouille

By Becca Vail 05/28/15

Ingredients:

• 2 lbs. ground turkey
• 3 c Betsy’s No Garlic Sensationally Saucy Tomato Marinara
• 1 yellow squash
• 1 zucchini
• 3 Roma tomatoes
• 1 medium sized red onion
• 1+ tsp of salt
• Olive oil
• Herbes de Provence (for seasoning)
• Pepper (to taste)

Directions:

1. Brown the ground turkey, then drain the fat, and season with 1 tsp of salt.
2. Add the marinara sauce to the meat and stir until mixed. 
3. Allow to simmer on medium low heat for 5 minutes. 
4. Pour the ragoût (browned turkey meat and marinara mixture) into a pie pan, casserole, or similar dish. 
5. Thinly slice the yellow squash, tomatoes, zucchini, and red onions. We used a mandolin slicer. 
6. Arrange vegetables neatly on top of the ragoût.
7. Brush the top of the vegetables with a light layer of olive oil.
8. Season the top with a little salt, pepper, and Herbes de Provence.
9. Cover the vegetables loosely with parchment paper and bake at 400 F for 30 minutes. 
10. Remove parchment paper, and allow to cool slightly before serving. 
11. Enjoy!

Yum