Ratatouille
A classic French vegetable stew featuring thinly sliced vegetables baked over a savory tomato and herb sauce, perfect as a side or light main.
Ingredients
- 2 med eggplant, 1/4" rounds
- 2 med zucchini, 1/4" rounds
- 2 red bell pepper, 1/4" rounds
- 2 yellow bell pepper, 1/4" rounds
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 28 oz canned diced tomatoes, drained
- 2 tbsp tomato paste
- 4 tbsp olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh oregano, chopped
- 2 tbsp fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper, ground
Instructions
-
1
Preheat oven to 375°F (190°C).
-
2
In a large oven-safe skillet or Dutch oven, heat 4 tbsp olive oil over medium heat. Add 1 diced yellow onion and cook until softened, about 5-7 minutes.
-
3
Add 4 minced garlic cloves and cook for another minute until fragrant.
-
4
Stir in 28 oz drained canned diced tomatoes, 2 tbsp tomato paste, 2 tsp chopped fresh thyme, 2 tsp chopped fresh oregano, 1 tsp salt, and 1/2 tsp ground black pepper. Bring to a simmer, then remove from heat.
-
5
If not using an oven-safe skillet, transfer the sauce to a 9x13 inch baking dish.
-
6
Arrange the 2 med 1/4" rounds eggplant, 2 med 1/4" rounds zucchini, 2 1/4" rounds red bell pepper, and 2 1/4" rounds yellow bell pepper slices alternately in concentric circles or rows over the tomato sauce, slightly overlapping.
-
7
Drizzle the remaining 4 tbsp olive oil over the vegetables. Season with additional 1 tsp salt and 1/2 tsp ground black pepper.
-
8
Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes, or until the vegetables are tender and slightly browned.
-
9
Garnish with 2 tbsp chopped fresh basil before serving.