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Ratatouille

A beautiful Provencal vegetable dish with thinly sliced zucchini, eggplant, and tomatoes layered over a roasted pepper sauce and baked until meltingly tender.

DinnerFrenchMedium

25 min

Prep

50 min

Cook

1 hr 15 min

Total

Servings

Medium

Difficulty

Instructions

Preheat oven to 375F. Heat 1 tbsp olive oil in a skillet. Saute the onion and bell pepper for 5 minutes. Add garlic, cook 1 minute. Stir in crushed tomatoes and salt. Simmer for 5 minutes, then spread evenly in the bottom of a round baking dish.

Slice the zucchini, yellow squash, eggplant, and Roma tomatoes into 1/8-inch rounds.

Tip: Use a mandoline if you have one for perfectly even slices. Consistency is key for even cooking.

Arrange the vegetable slices in an alternating pattern (zucchini, eggplant, tomato, squash) in a tight spiral on top of the sauce, standing the slices upright.

Drizzle with remaining olive oil, season with salt and pepper, and tuck thyme sprigs between the vegetables.

Cover tightly with foil and bake for 40 minutes. Remove foil and bake for 10 more minutes until the vegetables are tender and lightly browned.

Garnish with fresh basil. Serve as a main course with crusty bread or as a side dish.

Nutrition per Serving

180kcal

Calories

Protein

24g

Carbs

Fat

Fiber

Watch It Being Made

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Ratatouille

Ingredients

For the sauce

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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