Ratatouille Tian
Ratatouille Tian
Ingredients
For the Sauce Base
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 white onion, diced
- 3 cloves garlic, minced
- 3 fresh thyme sprigs
- 28 ounces canned crushed tomatoes
- 2 tablespoons heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon tomato paste
- 1/2 teaspoon salt, or to taste
For the Vegetables
- 1 green zucchini, sliced thinly (about 1/8-inch thick)
- 1 yellow squash, sliced thinly (about 1/8-inch thick)
- 1 eggplant, sliced thinly (about 1/8-inch thick)
- 2 tomatoes, medium, sliced thinly (about 1/8-inch thick)
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Have a fluted baking dish (approximately 9-inch diameter) ready.
⏱️ 10 min•🌡️ 375
- 2
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.
⏱️ 7 min
- 3
Add the minced garlic and fresh thyme sprigs to the saucepan. Cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the canned crushed tomatoes and tomato paste. Stir well to combine. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Pour the blended sauce evenly into the bottom of your prepared fluted baking dish.
⏱️ 1 min
- 8
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.
⏱️ 10 min
- 9
Grind a generous amount of black pepper over the top of the arranged vegetables.
⏱️ 1 min
- 10
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 11
Bake the covered Ratatouille Tian in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 375
- 12
Remove the foil and continue to bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized on the edges.
⏱️ 15 min•🌡️ 375
- 13
Carefully remove the Ratatouille Tian from the oven. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ratatouille Tian
For the Sauce Base
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 white onion, diced
- 3 cloves garlic, minced
- 3 fresh thyme sprigs
- 28 ounces canned crushed tomatoes
- 2 tablespoons heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon tomato paste
- 1/2 teaspoon salt, or to taste
For the Vegetables
- 1 green zucchini, sliced thinly (about 1/8-inch thick)
- 1 yellow squash, sliced thinly (about 1/8-inch thick)
- 1 eggplant, sliced thinly (about 1/8-inch thick)
- 2 tomatoes, medium, sliced thinly (about 1/8-inch thick)
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Have a fluted baking dish (approximately 9-inch diameter) ready.
⏱️ 10 min•🌡️ 375 - 2
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.
⏱️ 7 min - 3
Add the minced garlic and fresh thyme sprigs to the saucepan. Cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the canned crushed tomatoes and tomato paste. Stir well to combine. Bring the sauce to a gentle simmer.
⏱️ 5 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Pour the blended sauce evenly into the bottom of your prepared fluted baking dish.
⏱️ 1 min - 8
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.
⏱️ 10 min - 9
Grind a generous amount of black pepper over the top of the arranged vegetables.
⏱️ 1 min - 10
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 11
Bake the covered Ratatouille Tian in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 375 - 12
Remove the foil and continue to bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized on the edges.
⏱️ 15 min•🌡️ 375 - 13
Carefully remove the Ratatouille Tian from the oven. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min