Ratatouille
A classic Provençal vegetable dish of thinly sliced summer vegetables layered over a rich tomato sauce, baked until tender and fragrant. Simple, elegant, and deeply flavorful.
Ingredients
- 1 medium eggplant
- 2 medium zucchini
- 2 medium yellow squash
- 4 Roma tomatoes
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 14 oz can crushed tomatoes
- 2 tbsp olive oil
- 1 tsp herbs de Provence
- Fresh basil and thyme
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Dice bell pepper and onion. Sauté in olive oil with garlic until softened. Add crushed tomatoes and herbs de Provence. Season and spread in a baking dish.
- 3
Slice eggplant, zucchini, yellow squash, and Roma tomatoes into thin, even rounds.
- 4
Arrange vegetable slices in alternating patterns over the tomato sauce, overlapping slightly.
- 5
Drizzle with olive oil, season with salt, pepper, and fresh thyme.
- 6
Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes until vegetables are tender.
- 7
Garnish with fresh basil and serve warm as a main or side dish.