Ratatouille
Ratatouille is a vibrant and colorful dish that showcases the bounty of summer vegetables. This classic French recipe combines layers of fresh eggplant, zucchini, bell peppers, and tomatoes, seasoned with herbs de Provence, creating a medley of flavors that is both healthy and satisfying. Perfect as a vegetarian main course or a delicious side dish, Ratatouille brings a taste of Provence to your table.
Prep time: 20 minutesCook time: 1 hourServes: 4
Ingredients
1 medium eggplant (sliced into 1/4-inch rounds)
2 medium zucchinis (sliced into 1/4-inch rounds)
1 red bell pepper (cut into 1/4-inch strips)
1 yellow bell pepper (cut into 1/4-inch strips)
4 ripe tomatoes (sliced into 1/4-inch rounds)
2 cloves garlic (minced)
1 medium onion (finely chopped)
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
2 tbsp fresh basil (chopped)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Spread a tablespoon of olive oil in a baking dish and layer the eggplant slices at the bottom.
3. Add a layer of zucchini slices, followed by a layer of bell peppers, and finish with a layer of tomato slices.
4. Sprinkle the minced garlic and chopped onion evenly over the vegetables.
5. Drizzle the remaining olive oil over the top and season with salt, pepper, thyme, and oregano.
6. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes to allow the vegetables to caramelize slightly.
8. Let the Ratatouille cool for a few minutes, then sprinkle with fresh basil before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Gently reheat in a covered dish at 350°F (175°C) for about 15 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.