Enjoy this classic Ratatouille, a lively and flavorful dish that will take you straight to the heart of France. Packed with fresh vegetables and herbs, this is a healthy and delicious way to enjoy the best of summer produce.
Ingredient:
Eggplant
Zucchini
Tomato
Sweet chili powder
Garlic
fresh thyme
Red onions
Salt
Pepper
Olive oil
Instruct:
Preheat oven to 375˚F (190˚C).
Using a sharp knife or a mandoline, cut eggplant, tomato, squash, and zucchini into rounds about ¹⁄₁₆ inch (1 mm) thick, then set aside.
Make the sauce: Heat olive oil in a 12-inch (30 cm) oven-safe skillet over medium-high. Saute onion, garlic, and bell pepper until tender, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until ingredients are fully combined. Turn off the heat, then add the basil. Stir again, then smooth the surface of the sauce with a spatula.
Alternate vegetables (e.g., eggplant, tomato, squash, zucchini) over the sauce, aligning from the outer edge to the center of the pan. Season with salt and pepper.
Herbal Seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon herb seasoning on vegetables.
Cover the pan with foil and bake for 40 minutes. Open the lid, then bake for another 20 minutes until the vegetables are tender.
Serve hot as a main or side dish. Ratatouille is also great the next day – cover with foil and heat in the oven to 350˚F (180˚C) for 15 minutes or simply microwave to desired temperature.
Enjoy!
