Classic Ratatouille
Classic Ratatouille
Ingredients
For the Layered Vegetables
- 1 eggplant, medium, thinly sliced into 1/8-inch rounds
- 1 green squash, medium, thinly sliced into 1/8-inch rounds
- 1 yellow squash, medium, thinly sliced into 1/8-inch rounds
- 2 tomatoes, medium, thinly sliced into 1/8-inch rounds
- 1 tablespoon olive oil, for drizzling
- 1/2 teaspoon dried herbs, a mix of thyme, basil, and oregano
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, place the whole tomatoes, quartered red bell pepper, quartered red onion, and unpeeled garlic cloves. Drizzle with 2 tablespoons of olive oil and season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano. Toss gently to coat.
⏱️ 5 min•🌡️ 400
- 2
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly caramelized. The garlic cloves should be tender.
⏱️ 30 min•🌡️ 400
- 3
Once roasted, remove the baking sheet from the oven. Carefully peel the skins off the roasted tomatoes (they should slip off easily). Squeeze the soft garlic out of its skin. Transfer all the roasted vegetables (tomatoes, red bell pepper, red onion, and garlic) to a blender.
⏱️ 10 min
- 4
Blend the roasted vegetables until a smooth, flavorful sauce is formed. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 5
Reduce oven temperature to 375°F. Spread the prepared sauce evenly in a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 6
Arrange the thinly sliced eggplant, green squash, yellow squash, and extra tomatoes in an alternating, layered pattern over the sauce in the baking dish. Start from one end and overlap the slices slightly to create a beautiful spiral or row effect.
⏱️ 10 min
- 7
Drizzle the layered vegetables with 1 tablespoon of olive oil and sprinkle with an additional 1/2 teaspoon of mixed dried herbs. Cover the baking dish tightly with parchment paper (you can use foil over the parchment to secure it).
⏱️ 5 min
- 8
Bake in the 375°F oven for approximately 40 minutes, or until the vegetables are tender when pierced with a fork. Remove the parchment paper for the last 10 minutes of baking if you prefer a slightly more browned top.
⏱️ 40 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Classic Ratatouille
For the Layered Vegetables
- 1 eggplant, medium, thinly sliced into 1/8-inch rounds
- 1 green squash, medium, thinly sliced into 1/8-inch rounds
- 1 yellow squash, medium, thinly sliced into 1/8-inch rounds
- 2 tomatoes, medium, thinly sliced into 1/8-inch rounds
- 1 tablespoon olive oil, for drizzling
- 1/2 teaspoon dried herbs, a mix of thyme, basil, and oregano
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, place the whole tomatoes, quartered red bell pepper, quartered red onion, and unpeeled garlic cloves. Drizzle with 2 tablespoons of olive oil and season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano. Toss gently to coat.
⏱️ 5 min•🌡️ 400 - 2
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly caramelized. The garlic cloves should be tender.
⏱️ 30 min•🌡️ 400 - 3
Once roasted, remove the baking sheet from the oven. Carefully peel the skins off the roasted tomatoes (they should slip off easily). Squeeze the soft garlic out of its skin. Transfer all the roasted vegetables (tomatoes, red bell pepper, red onion, and garlic) to a blender.
⏱️ 10 min - 4
Blend the roasted vegetables until a smooth, flavorful sauce is formed. Taste and adjust seasoning if necessary.
⏱️ 5 min - 5
Reduce oven temperature to 375°F. Spread the prepared sauce evenly in a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 6
Arrange the thinly sliced eggplant, green squash, yellow squash, and extra tomatoes in an alternating, layered pattern over the sauce in the baking dish. Start from one end and overlap the slices slightly to create a beautiful spiral or row effect.
⏱️ 10 min - 7
Drizzle the layered vegetables with 1 tablespoon of olive oil and sprinkle with an additional 1/2 teaspoon of mixed dried herbs. Cover the baking dish tightly with parchment paper (you can use foil over the parchment to secure it).
⏱️ 5 min - 8
Bake in the 375°F oven for approximately 40 minutes, or until the vegetables are tender when pierced with a fork. Remove the parchment paper for the last 10 minutes of baking if you prefer a slightly more browned top.
⏱️ 40 min•🌡️ 375