Layered Ratatouille
Ratatouille is a traditional French vegetable dish that's popular throughout the Mediterranean. Traditionally stewed, our version calls for slicing the vegetables and a trip through the oven. Serve over a grain of your choice, or with crusty bread alongside.
PREP TIME
10 minutes
COOK TIME
50 minutes
Ingredients
1/2 yellow onion, minced
2 garlic cloves, very thinly sliced
1 cup tomato puree
1/4 teaspoon dried oregano
1/2 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant, sliced into 1/8 inch rounds
1 zucchini, sliced into 1/8 inch rounds
1 yellow squash, , sliced into 1/8 inch rounds
1 long red bell pepper, cored and thinly sliced into rings
Salt and pepper, to taste
2 garlic cloves, very thinly sliced
1 cup tomato puree
1/4 teaspoon dried oregano
1/2 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant, sliced into 1/8 inch rounds
1 zucchini, sliced into 1/8 inch rounds
1 yellow squash, , sliced into 1/8 inch rounds
1 long red bell pepper, cored and thinly sliced into rings
Salt and pepper, to taste
Directions
Preheat oven to 375 degrees.
Add tomato puree to the bottom of a glass baking dish, and oval dish or one with rounded corners works the best for this recipe. Stir onion, chili flakes, garlic, thyme, oregano and one tablespoon of the olive oil into the tomato sauce.
Working from the outside of the dish in, layer the squash, zucchini, eggplant and bell pepper until the dish is full of the layered veggies.
Drizzle with the remaining olive oil and bake for 45-50 minutes until sauce is bubbling and veggies are tender.
Add tomato puree to the bottom of a glass baking dish, and oval dish or one with rounded corners works the best for this recipe. Stir onion, chili flakes, garlic, thyme, oregano and one tablespoon of the olive oil into the tomato sauce.
Working from the outside of the dish in, layer the squash, zucchini, eggplant and bell pepper until the dish is full of the layered veggies.
Drizzle with the remaining olive oil and bake for 45-50 minutes until sauce is bubbling and veggies are tender.
Looking for inspiration? Try these recipes:
Braised Chicken and Root Vegetables
Chicken Stew with Red Onions and Carrots
Vegan Mushroom Pot Pie
