Ratatouille
A delightful medley of fresh vegetables, Ratatouille captures the vibrant essence of summer with eggplants, zucchinis, and tomatoes in a fragrant herb-infused sauce.
Ingredients
Main Ingredients
- 2 eggplants, peeled and thinly sliced Their creamy texture perfectly absorbs the rich sauce.
- 6 roma tomatoes, thinly sliced Juicy and sweet, adding a burst of flavor.
- 2 yellow squash, thinly sliced Offering a tender, slightly sweet crunch.
- 2 zucchini, thinly sliced Providing a fresh taste and vibrant color.
- 1 tsp oregano Earthy notes weave through the veggies beautifully.
- 2 tbsp fresh basil, minced Adding a fragrant and peppery note.
- 28 oz crushed tomatoes Forming a luscious base filled with flavor.
- 1 white onion, diced Creates a warm foundation.
- 4 cloves garlic, minced For a punch of flavor.
- 1 red bell pepper, diced Bringing sweetness and bright color.
Seasoning and Oil
- 2 tbsp olive oil Enhances the dish's flavors.
- ½ tsp sea salt To enhance and balance the flavors.
- ¼ tsp black pepper For a subtle kick.
- ¼ tsp red pepper flakes To gently spice things up.
- 2 tsp thyme Imparting a touch of earthiness.
Herb Topping
- 2 tbsp minced basil For extra freshness.
- 1 tbsp garlic, minced Because you can never have too much garlic!
- ¼ tsp sea salt
- ¼ tsp black pepper Rounding out the seasoning.
- 6 tbsp olive oil To enrich the herb topping.
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- Heat 2 tbsp of olive oil in a large oven-safe pan over medium heat.
- Add the diced onion, minced garlic, and diced bell pepper, and sauté for about 5–7 minutes, or until softened.
- Season with sea salt, black pepper, oregano, red pepper flakes, and thyme. Mix well.
- Stir in the crushed tomatoes and fresh basil, and let the sauce simmer on low for about 20–35 minutes.
- Spread the sauce evenly with a spatula in the pan.
Assembly
- In a bowl, make the herb topping by combining minced basil, minced garlic, sea salt, black pepper, and olive oil.
- Toss the sliced eggplant, tomatoes, squash, and zucchini in the bowl until coated.
- Arrange the seasoned slices in the pan, alternating between eggplant, tomato, squash, and zucchini.
Baking
- Cover the pan with foil and place it in the oven to bake for 40 minutes.
- Remove the foil and continue baking for another 20 minutes.
Finishing Touches
- Garnish with more fresh basil or grated parmesan cheese, then enjoy your Ratatouille.
Notes
For added flavor, roast vegetables separately before layering. Personalize your Ratatouille by including mushrooms or other vegetables.