Vegetable Ratatouille
A traditional French stew of thinly sliced zucchini, eggplant, and peppers in a savory tomato sauce.
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Ingredients
- 1 medium Eggplant
- 2 medium Zucchini
- 2 medium Yellow Squash
- 28 oz Crushed Tomatoes
- 1 large Red Bell Pepper
- 1 small Yellow Onion
- 4 cloves Garlic
- 1/4 cup Extra Virgin Olive Oil
- 2 teaspoons Fresh Thyme
- 1/4 cup Fresh Basil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and prepare a round baking dish.
- 2
Finely dice the onion, bell pepper, and garlic; sauté them in a pan with a tablespoon of olive oil until soft.
- 3
Spread the sautéed vegetable mixture and the crushed tomatoes evenly across the bottom of the baking dish to create the sauce base.
- 4
Thinly slice the eggplant, zucchini, and yellow squash into uniform rounds about 1/8 inch thick using a mandoline or sharp knife.
- 5
Arrange the vegetable slices in the dish by alternating them in a tight, overlapping spiral pattern on top of the sauce.
- 6
Whisk together the remaining olive oil, minced thyme, salt, and pepper, then drizzle this herb oil evenly over the vegetables.
- 7
Cover the dish with parchment paper and bake for 40 minutes, then uncover and bake for an additional 20 minutes until the vegetables are tender.
- 8
Garnish with fresh torn basil leaves before serving warm or at room temperature.
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