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Preheat your oven to 375°F. Have a fluted baking dish (approximately 9-inch diameter) ready.

Heat olive oil in a saucepan over medium heat. Add the diced red bell pepper and white onion. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Add the minced garlic and fresh thyme sprigs to the saucepan. Cook for another 1 minute until fragrant.
Pour in the canned crushed tomatoes and tomato paste. Stir well to combine. Bring the sauce to a gentle simmer.

Remove the saucepan from the heat. Stir in the heavy cream, chopped fresh basil leaves, grated Parmesan cheese, and freshly ground black pepper. Add salt to taste.

Using an immersion blender, carefully blend the sauce directly in the saucepan until it is smooth. Alternatively, transfer the sauce to a standard blender and blend until smooth, then return to the saucepan. Taste and adjust seasonings if necessary.

Pour the blended sauce evenly into the bottom of your prepared fluted baking dish.

Arrange the thinly sliced green zucchini, yellow squash, eggplant, and tomatoes in alternating layers over the sauce. Start from the outside edge of the dish and work inwards, creating a concentric circular pattern. Overlap each slice slightly to create a beautiful visual effect.

Grind a generous amount of black pepper over the top of the arranged vegetables.

Cover the baking dish tightly with aluminum foil.

Bake the covered Ratatouille Tian in the preheated oven for 45 minutes.

Remove the foil and continue to bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized on the edges.

Carefully remove the Ratatouille Tian from the oven. Garnish with fresh chopped parsley before serving hot.


Preheat your oven to 375°F. Have a fluted baking dish (approximately 9-inch diameter) ready.

Heat olive oil in a saucepan over medium heat. Add the diced red bell pepper and white onion. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Add the minced garlic and fresh thyme sprigs to the saucepan. Cook for another 1 minute until fragrant.
Pour in the canned crushed tomatoes and tomato paste. Stir well to combine. Bring the sauce to a gentle simmer.

Remove the saucepan from the heat. Stir in the heavy cream, chopped fresh basil leaves, grated Parmesan cheese, and freshly ground black pepper. Add salt to taste.

Using an immersion blender, carefully blend the sauce directly in the saucepan until it is smooth. Alternatively, transfer the sauce to a standard blender and blend until smooth, then return to the saucepan. Taste and adjust seasonings if necessary.

Pour the blended sauce evenly into the bottom of your prepared fluted baking dish.

Arrange the thinly sliced green zucchini, yellow squash, eggplant, and tomatoes in alternating layers over the sauce. Start from the outside edge of the dish and work inwards, creating a concentric circular pattern. Overlap each slice slightly to create a beautiful visual effect.

Grind a generous amount of black pepper over the top of the arranged vegetables.

Cover the baking dish tightly with aluminum foil.

Bake the covered Ratatouille Tian in the preheated oven for 45 minutes.

Remove the foil and continue to bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized on the edges.

Carefully remove the Ratatouille Tian from the oven. Garnish with fresh chopped parsley before serving hot.
