Delicious Layered Ratatouille For A Cozy Night In
A warm, vibrant dish that brings the flavors of summer vegetables right to your table, making it an ideal choice for a cozy evening.
Servings: 4 servings
Calories: 250kcal
Equipment
- Large Skillet
- Baking Dish
- Aluminum Foil
Ingredients
Vegetables
- 1 pound Eggplant Sliced into thin rounds.
- 8 ounces Zucchini Sliced into rounds.
- 6 ounces Red Bell Pepper Cut into thin strips.
- 6 ounces Yellow Bell Pepper Cut into thin strips.
- 1 pound Tomatoes Diced.
- 6 ounces Onion Diced finely.
- 3 cloves Garlic Minced.
- 3 tablespoons Olive Oil Extra virgin for sautéing.
Herbs
- 2 teaspoons Fresh Thyme Finely chopped.
- 2 teaspoons Fresh Basil Finely chopped.
- 1 teaspoon Sea Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly ground, to taste.
Optional Topping
- 0.5 cup Grated Cheese Parmesan or goat cheese.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil. Once shimmering, add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add diced tomatoes, a pinch of salt, and pepper. Simmer for about 10 minutes until slightly thickened.
- Prepare the vegetables by slicing eggplant, zucchini, and bell peppers into even rounds (about 1/4 inch thick).
- Spread the tomato mixture evenly in the bottom of a baking dish.
- Layer the sliced vegetables in an alternating pattern, standing them upright and slightly overlapping.
- Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 20-25 minutes until vegetables are tender and caramelized.
- Let rest for 10 minutes before serving. Optionally, sprinkle with grated cheese before serving.
Notes
This dish can be served warm or at room temperature. It's perfect for meal prep as the flavors deepen over time.