Classic Ratatouille
Classic Ratatouille
Ingredients
For the Vegetables
- 2 zucchini, sliced into 1/16-inch thick rounds
- 2 yellow squash, sliced into 1/16-inch thick rounds
- 1 eggplant, sliced into 1/16-inch thick rounds
- 4 Roma tomatoes, sliced into 1/16-inch thick rounds
For the Base Sauce
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme, leaves
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon fresh black pepper, or to taste
- 1 can crushed tomatoes, 14.5 ounce
For the Herb Oil
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme, leaves
- 1/4 teaspoon salt
- 1/8 teaspoon fresh black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Prepare the vegetables: Using a mandoline or a sharp knife, carefully slice the yellow squash, zucchini, eggplant, and Roma tomatoes into approximately 1/16-inch thick rounds. If the eggplant is too soft for a mandoline, use a knife.
⏱️ 15 min
- 3
Make the base sauce: In a large oven-safe pan (such as a cast iron pan), heat 2 tablespoons of olive oil over medium heat. Add the diced onion, yellow bell pepper, red bell pepper, minced garlic, chopped fresh basil, fresh thyme leaves, chopped fresh parsley, salt, and fresh black pepper. Sauté for about 5 minutes, until the vegetables soften.
⏱️ 7 min
- 4
Stir in the can of crushed tomatoes into the sautéed vegetable mixture. Spread the sauce evenly across the bottom of the pan.
⏱️ 2 min
- 5
Arrange the vegetables: On top of the base sauce, arrange the sliced zucchini, yellow squash, eggplant, and Roma tomatoes in a circular pattern, alternating the vegetables to create an appealing visual design. Start from the outer edge of the pan and work your way inwards.
⏱️ 10 min
- 6
Prepare the herb oil: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of chopped fresh basil, 1 tablespoon of chopped fresh parsley, 1 minced garlic clove, 1/2 teaspoon of fresh thyme leaves, 1/4 teaspoon of salt, and 1/8 teaspoon of fresh black pepper. Mix these ingredients together well.
⏱️ 3 min
- 7
Season and bake: Lightly sprinkle additional salt over the arranged raw vegetables in the pan. Evenly spoon the prepared garlic herb oil all over the vegetables.
⏱️ 3 min
- 8
Cover the pan with foil or an oven-safe lid and place it in the preheated oven. Bake for 40 minutes.
⏱️ 40 min•🌡️ 375
- 9
Remove the cover from the pan and continue to bake for an additional 20 minutes, or until the vegetables are tender and slightly caramelized.
⏱️ 20 min•🌡️ 375
- 10
Carefully remove the ratatouille from the oven. Let it rest for a few minutes before serving. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Ratatouille
For the Vegetables
- 2 zucchini, sliced into 1/16-inch thick rounds
- 2 yellow squash, sliced into 1/16-inch thick rounds
- 1 eggplant, sliced into 1/16-inch thick rounds
- 4 Roma tomatoes, sliced into 1/16-inch thick rounds
For the Base Sauce
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme, leaves
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon fresh black pepper, or to taste
- 1 can crushed tomatoes, 14.5 ounce
For the Herb Oil
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme, leaves
- 1/4 teaspoon salt
- 1/8 teaspoon fresh black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Prepare the vegetables: Using a mandoline or a sharp knife, carefully slice the yellow squash, zucchini, eggplant, and Roma tomatoes into approximately 1/16-inch thick rounds. If the eggplant is too soft for a mandoline, use a knife.
⏱️ 15 min - 3
Make the base sauce: In a large oven-safe pan (such as a cast iron pan), heat 2 tablespoons of olive oil over medium heat. Add the diced onion, yellow bell pepper, red bell pepper, minced garlic, chopped fresh basil, fresh thyme leaves, chopped fresh parsley, salt, and fresh black pepper. Sauté for about 5 minutes, until the vegetables soften.
⏱️ 7 min - 4
Stir in the can of crushed tomatoes into the sautéed vegetable mixture. Spread the sauce evenly across the bottom of the pan.
⏱️ 2 min - 5
Arrange the vegetables: On top of the base sauce, arrange the sliced zucchini, yellow squash, eggplant, and Roma tomatoes in a circular pattern, alternating the vegetables to create an appealing visual design. Start from the outer edge of the pan and work your way inwards.
⏱️ 10 min - 6
Prepare the herb oil: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of chopped fresh basil, 1 tablespoon of chopped fresh parsley, 1 minced garlic clove, 1/2 teaspoon of fresh thyme leaves, 1/4 teaspoon of salt, and 1/8 teaspoon of fresh black pepper. Mix these ingredients together well.
⏱️ 3 min - 7
Season and bake: Lightly sprinkle additional salt over the arranged raw vegetables in the pan. Evenly spoon the prepared garlic herb oil all over the vegetables.
⏱️ 3 min - 8
Cover the pan with foil or an oven-safe lid and place it in the preheated oven. Bake for 40 minutes.
⏱️ 40 min•🌡️ 375 - 9
Remove the cover from the pan and continue to bake for an additional 20 minutes, or until the vegetables are tender and slightly caramelized.
⏱️ 20 min•🌡️ 375 - 10
Carefully remove the ratatouille from the oven. Let it rest for a few minutes before serving. Serve warm and enjoy!
⏱️ 5 min