Description
An easy, healthy, and delicious oven-baked ratatouille featuring a colorful mix of fresh vegetables, garlic, and herbs, perfect for a comforting weeknight meal.
Ingredients
For the Ratatouille
- 1 medium Eggplant (Choose smaller eggplants for less bitterness.)
- 2 medium Zucchini
- 1-2 medium Yellow squash (Optional but recommended.)
- 2 Bell peppers (Any color works.)
- 2 cups Tomatoes, or canned crushed tomatoes
- 1 medium Onion
- 3-5 cloves Garlic (Adjust according to taste.)
- 2 tablespoons Olive oil
- 1 tablespoon Herbs (thyme, basil, oregano, or Herbes de Provence)
- to taste Salt
- to taste Black pepper
Instructions
Preparation of Tomato Sauce
- In a pan, warm a splash of olive oil, then cook chopped onion until soft.
- Add garlic and cook for about 30 seconds.
- Add crushed tomatoes (or grated fresh tomatoes), salt, pepper, and herbs.
- Let it simmer for 8 to 12 minutes until it thickens slightly.
- Spread the sauce in the bottom of a baking dish.
Slicing and Layering Vegetables
- Slice the eggplant, zucchini, squash, tomatoes, and peppers into thin rounds or half moons.
- Layer them in a spiral or in neat rows, alternating colors.
Baking
- Drizzle olive oil over the top, and sprinkle with more salt, pepper, and herbs.
- Cover with foil and bake at 375°F for about 35 to 45 minutes.
- Uncover and bake for another 15 to 20 minutes to let some moisture cook off.
Notes
Ratatouille can be served warm or cold and pairs well with crusty bread, pasta, rice, or proteins like chicken. It tastes even better after it’s been stored a day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Side Dish
- Cuisine: French, Mediterranean