Description
Celebrate summer’s bounty with this beautifully layered Easy Ratatouille! Packed with zucchini, eggplant, bell peppers, and tomatoes, this vibrant vegan and gluten-free dish is as stunning as it is delicious. Perfect for a healthy, wholesome meal!
Ingredients
Units
Scale
Produce:
- 2 medium eggplants (thinly sliced)
- 2 medium zucchinis (thinly sliced)
- 4 Roma tomatoes (thinly sliced)
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
Condiments:
- 1 cup tomato sauce (homemade or store-bought)
Oils & Vinegars:
- 3 tbsp olive oil
Baking & Spices:
- 1 tsp Herbes de Provence
- Salt and pepper (to taste)
Instructions
- Prepare the Sauce Base:
- Preheat your oven to 375°F (190°C).
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion, red and yellow bell peppers, and minced garlic. Sauté for 5–7 minutes, or until softened.
- Stir in the tomato sauce, Herbes de Provence, salt, and pepper. Simmer for 2–3 minutes, then spread the sauce evenly in the bottom of a 9×13-inch baking dish.
- Slice and Layer the Vegetables:
- Thinly slice the eggplants, zucchinis, Roma tomatoes, and any remaining bell peppers into uniform rounds.
- Arrange the sliced vegetables in alternating layers (e.g., eggplant, zucchini, tomato) over the sauce, slightly overlapping each piece.
- Drizzle with Olive Oil and Season:
- Drizzle the remaining 2 tbsp olive oil over the arranged vegetables. Sprinkle with additional Herbes de Provence, salt, and pepper.
- Bake the Ratatouille:
- Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the vegetables are tender and slightly caramelized on top.
- Serve:
- Let the ratatouille cool slightly before serving. Garnish with fresh herbs like parsley or basil, if desired. Serve as a main dish or a flavorful side.
Notes
- For added richness, sprinkle grated Parmesan or vegan cheese on top during the last 10 minutes of baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- Serve with crusty bread, rice, or quinoa for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: French
