Potato Ratatouille
- 1 quart Idahoan® SLICES Unseasoned Potatoes
- 3 quarts boiling water
- 8 ounces Japanese eggplant (Sliced thin, held for assembly)
- 8 ounces zucchini (Sliced thin, held for assembly)
- 8 ounces tomatoes (Sliced thin, held for assembly)
- 8 ounces tomato sauce
- 1 ounce fresh basil (Roughly chopped)
- Bring the water to a boil, add the Idahoan® SLICES Unseasoned Potatoes, and simmer for 15 minutes until the potatoes are just tender. Drain and hold for assembly.
- To assemble, build the dish by alternating the sliced vegetables. Arrange in a half-pan. Once arranged, add the tomato sauce and basil to the pan to retain moisture.
- Cover and bake at 350°F for 10-15 minutes. Serve as a side dish with any protein.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=11298
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