Ratatouille

Name: Ratatouille
Total time: 45 min
Yield: 4
Ingredients: 1 eggplant, sliced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 red bell pepper, sliced; 2 tomatoes, sliced; 1 onion, finely chopped; 2 cloves garlic, minced; 400g canned crushed tomatoes; 2 tbsp olive oil; 1 tsp dried thyme; Salt and black pepper to taste; Fresh basil for garnish

Colorful baked medley of zucchini, eggplant, and tomatoes, a French Provençal vegetable classic.

Cook45 mins

Serves4

difficultyMedium

FrenchVegetarianHealthySummer

Ingredients

1 eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, sliced
2 tomatoes, sliced
1 onion, finely chopped
2 cloves garlic, minced
400g canned crushed tomatoes
2 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
Fresh basil for garnish

Seasoning

Salt and black pepper to taste
Herbes de Provence
Bay leaves
Red pepper flakes (optional)

Instructions

Preheat oven to 190°C (375°F).

In a skillet, heat 1 tbsp olive oil. Sauté onion and garlic until soft, then add crushed tomatoes, thyme, salt, and pepper. Simmer for 10 minutes.

Spread tomato sauce in the base of a baking dish.

Arrange sliced vegetables (eggplant, zucchini, squash, bell pepper, tomato) in alternating rows over the sauce.

Drizzle remaining olive oil over the vegetables, sprinkle with more thyme and pepper.

Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes until vegetables are tender.

Garnish with fresh basil before serving.

Chef Tips

Use a mandoline for uniform vegetable slices and faster prep.

Let it rest 10 minutes before serving to enhance flavor.

Great served warm or at room temperature.

Add a pinch of chili flakes for a subtle heat.