Ratatouille
A classic French dish that showcases vibrant vegetables like zucchini, eggplant, and tomatoes, delivering a colorful and flavorful experience perfect for any occasion.
Ingredients
Vegetables
- 1 medium zucchini (about 8 ounces)
- 1 medium yellow summer squash (about 8 ounces)
- 2 medium Chinese or Japanese eggplant (about 8 ounces total)
- 2 medium Roma tomatoes (about 8 ounces total)
- 1 small yellow onion
- 1 small red, orange, or yellow bell pepper
- 3 cloves garlic, minced
Herbs and Seasonings
- 1/2 small bunch fresh thyme, leaves picked
- 1/2 small bunch fresh basil, leaves picked and chopped, plus extra for garnish
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon red wine vinegar
Other Ingredients
- 4 tablespoons olive oil, divided
- 1 cup tomato purée
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchini, summer squash, eggplant, and tomatoes into thin rounds.
- Dice the onion and bell pepper, and mince the garlic.
Cooking
- In a pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for another minute, then remove from heat.
- Spread the tomato purée on the bottom of a baking dish and sprinkle with 1/2 teaspoon of salt and black pepper.
- Layer the sliced vegetables in an alternating pattern over the tomato purée.
- Drizzle the remaining olive oil over the top and sprinkle with thyme and the remaining salt.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until vegetables are tender.
- Drizzle with red wine vinegar before serving and garnish with fresh basil.
Notes
Serve directly from the dish, showcasing colorful layers. Pair with crusty bread, rice, or pasta for a complete meal. Enhance flavors with red pepper flakes if desired.