Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 15 ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1 teaspoon herbes de provence, or italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 small eggplant
- 2 small zucchini
- 2 small yellow squash
- 4 roma tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon herbes de provence or italian seasoning
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- Fresh basil or parsley, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a 10-inch oven-safe skillet or a 2 1/2-quart baking dish.
- Heat 1 tablespoon of olive oil in the skillet over medium heat. Add the chopped onion and red bell pepper and cook for 5 to 6 minutes until softened.
- Add minced garlic and cook for about 30 seconds until fragrant. Stir in crushed tomatoes, tomato paste, balsamic vinegar, herbes de Provence, salt, and pepper. Simmer for 5 minutes.
- Remove from heat and spread the sauce evenly in the skillet or prepared baking dish.
- Slice the eggplant, zucchini, yellow squash, and Roma tomatoes into approximately 1/8-inch-thick rounds. If eggplant slices are larger, cut them in halves or quarters.
- Arrange the slices of eggplant, zucchini, yellow squash, and tomato upright over the sauce, starting at the edge of the pan and spiraling inward, overlapping slightly. Tuck remaining vegetables into open spaces.
- Drizzle the layered vegetables with the remaining 2 tablespoons of olive oil. Sprinkle with herbes de Provence, salt, and several grinds of black pepper.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove foil and bake for another 18 to 22 minutes until vegetables are tender and lightly browned.
- Allow Ratatouille to rest for 5 to 10 minutes. Garnish with fresh basil or parsley and serve.
Last Step:
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For added flavor, consider using fresh herbs instead of dried ones.
Make ahead and reheat; flavors improve when stored in the fridge for a day!
Perfect as a side dish or a main course served with crusty bread.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Dinner Recipes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg