Easy Ratatouille
Ratatouille, a classic French stew that's very bright and light but rich in flavor! The freshness from the colorful veggies such as eggplant, yellow squash, zucchini, and tomato go very well with the herbal seasoning and citrusy bell pepper sauce. This is a great way to turn simple veggies into a magical comforting veggie dish perfect for lunch or dinner.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
To prepare the herb seasoning, combine Olive Oil (4 Tbsp), Fresh Thyme (1 Tbsp), Fresh Basil (1 1/2 Tbsp), Fresh Parsley (1 Tbsp), Garlic (2 cloves), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp) in a mixing bowl. Mix until well combined. Set aside.
step 3
Use a knife or mandoline to slice the Eggplants (2), Yellow Squash (2), Zucchini (2), and Tomatoes (3) into very thin slices (about 1 mm).
step 4
To make the sauce, heat the Olive Oil (1 Tbsp) in the saucepan over medium-high heat. Once hot, add Garlic (4 cloves) and Yellow Onion (1). Cook until the onion is translucent.
step 5
Add Red Bell Pepper (1) and Yellow Bell Pepper (1). Cook for about 5 more minutes over medium-high heat.
step 6
Add Crushed Tomatoes (1 can), Tomato Paste (1 Tbsp), Dried Oregano (1/2 tsp), Herbes de Provence (1 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Cook for 3-5 more minutes.
step 7
Turn off the heat and use a hand blender to blend the sauce until there are no big chunks. Then pour the sauce into the prepared baking dish.
step 8
Arrange the vegetables in alternating layers (tomato, eggplant, yellow squash, zucchini) on top of the sauce, starting with the outer edge to the center of the dish.
step 9
Drizzle the herb seasoning over the vegetables. Cover with foil.
step 10
Bring to the oven and bake for 40-45 minutes or until the vegetables are cooked.
step 11
Remove from the oven and garnish with thyme on top. Serve hot.
