Description
A classic French vegetable dish, Ratatouille is a colorful and flavorful medley of eggplant, zucchini, bell peppers, tomatoes, and herbs, baked to perfection. This vegan and gluten-free recipe is a delightful side dish that pairs well with a variety of mains.
Ingredients
Eggplant:
- 1 medium eggplant, diced
Zucchini:
- 1 zucchini, sliced into rounds
Yellow Squash:
- 1 yellow squash, sliced into rounds
Red Bell Pepper:
- 1 red bell pepper, chopped
Yellow Bell Pepper:
- 1 yellow bell pepper, chopped
Onion:
- 1 medium onion, diced
Garlic:
- 4 cloves garlic, minced
Olive Oil:
- 4 tablespoons olive oil
Crushed Tomatoes:
- 1 (14.5-ounce) can crushed tomatoes
Thyme:
- 1 teaspoon dried thyme
Oregano:
- 1 teaspoon dried oregano
Salt and Pepper:
- To taste
Fresh Basil (for garnish):
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onions and garlic: In a skillet, heat 2 tablespoons of olive oil. Sauté onion and garlic until soft.
- Add tomatoes and seasonings: Stir in crushed tomatoes, thyme, oregano, salt, and pepper. Simmer for 5 minutes.
- Layer and bake: Spread the tomato mixture in a baking dish. Arrange vegetables on top. Drizzle with olive oil, season, cover, and bake for 30 minutes. Uncover and bake for another 15–20 minutes until tender and browned.
- Garnish and serve: Garnish with fresh basil and serve warm.
Notes
- For a visually appealing presentation, arrange the vegetables in a circular spiral.
- Pair with crusty bread or as a side to roasted meats.
