Oven-Baked Layered Ratatouille Recipe
Layered ratatouille is a beautifully arranged, oven-baked French dish that highlights the natural flavors of fresh vegetables.
Equipment
- Cutting Board
- Sharp knife
- Large skillet
- Wooden spoon or spatula
- Measuring Spoons and Cups
- Baking dish (round or oval)
- Aluminum Foil
- Serving plate or dish
Ingredients
- 1 medium eggplants thinly sliced into rounds
- 2 medium zucchinis thinly sliced into rounds
- 2 medium yellow squashes thinly sliced into rounds
- 4 medium tomatoes thinly sliced into rounds
- 1 bell pepper finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil plus extra for drizzling
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup tomato sauce or crushed tomatoes
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, sautéing until softened (about 5 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the tomato sauce or crushed tomatoes, thyme, oregano, salt, and pepper. Let simmer for 5 minutes. Spread this sauce evenly over the bottom of a round or oval baking dish.
- Thinly slice the eggplants, zucchinis, yellow squashes, and tomatoes into rounds of similar thickness (about ⅛ to ¼ inch)
- Arrange the slices in alternating patterns (e.g., eggplant, zucchini, squash, tomato) to form a circular or spiral pattern in the dish, starting from the outer edge and working inward. Slightly overlap the slices for a beautiful layered effect.
- Drizzle the arranged vegetables with olive oil.
- Sprinkle with additional thyme, oregano, salt, and pepper to taste
- Cover the top of the dish with a piece of aluminum foil.
- Bake in the preheated oven for 40–50 minutes, or until the vegetables are tender and slightly caramelized at the edges.
- Remove the ratatouille from the oven and let it cool slightly.
- Garnish with fresh basil leaves and an additional drizzle of olive oil before serving.
Notes
- Uniform Slices: For even cooking, make sure all vegetable slices are of similar thickness.
- Pre-Salt the Eggplant: To remove excess moisture and bitterness, sprinkle the eggplant slices with salt and let them sit for 10 minutes, then pat dry before layering.
