Description
Ratatouille is a classic Provençal vegetable dish that’s as healthy as it is beautiful. Made with vibrant layers of zucchini, eggplant, tomatoes, and bell peppers, this comforting meal is versatile, vegan-friendly, and perfect for any occasion.
Ingredients
Base Ingredients:
2 medium zucchinis, thinly sliced
2 medium eggplants, thinly sliced
4 Roma tomatoes, thinly sliced
1 yellow bell pepper, sliced into rings
1 red bell pepper, sliced into rings
1 large onion, finely diced
4 garlic cloves, minced
3 tbsp olive oil, divided
1 cup tomato sauce (homemade or store-bought)
1 tsp herbes de Provence
Salt and pepper to taste
Optional Additions:
Heartier Version: 1/2 pound ground sausage or shredded chicken (added to the sauce base)
Vegan Twist: 1/2 cup cooked chickpeas or diced mushrooms (added to the sauce base)
Instructions
1. Prepare the Sauce Base:
Heat 1 tbsp of olive oil in a skillet over medium heat.
Sauté the diced onion and minced garlic until soft and fragrant, about 5 minutes.
Stir in the tomato sauce, herbes de Provence, and season with salt and pepper. Let it simmer for 5 minutes.
Spread the sauce evenly over the bottom of a cast iron skillet or an oven-safe dish.
2. Layer the Vegetables:
Alternate slices of zucchini, eggplant, tomato, and bell peppers in a circular or spiral pattern over the sauce.
Drizzle with the remaining olive oil and lightly season with salt and pepper.
3. Bake:
Preheat your oven to 375°F (190°C).
Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake for an additional 10 minutes to lightly char the vegetables.
Serving Suggestions:
Serve warm as a main dish with crusty bread or as a side dish with grilled protein.
Notes
Make-Ahead: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Presentation Tip: Use a mandoline slicer for uniform, thin vegetable slices.
