Ratatouille Recipe by Tasty

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Inspired by feelingfoodish.com

Ingredients

for 8 servings

Veggies

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis

Sauce

2 tablespoons
olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz
can of crushed tomatoes
2 tablespoons
chopped fresh basil, from 8-10 leaves

Herb Seasoning

2 tablespoons
chopped fresh basil, from 8-10 leaves
1 teaspoon
garlic, minced
2 tablespoons
Chopped fresh parsley
2 teaspoons
fresh thyme
salt, to taste
pepper, to taste
4 tablespoons
olive oil

Preparation

Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Mix herb seasoning ingredients and pour over the cooked ratatouille.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
Enjoy!

Tips

1 of 12

Jessica Robitaille

Delicious and very filling! Served with fresh bread which made this dish last longer than 8 servings!
3 months ago Helpful (21)
hellochef77

Turned out delicious! As for tips, I would recommend keeping in mind the size of all your vegetables when shopping so that they all have roughly the same size slices. If one vegetable’s slices are too big (like my eggplant was), you can cut it in halves or quarters and lay them curved side up and no one will know!
2 months ago Helpful (17)
Ariz Zavala-Miranda

Loved this recipe! It’s very flavorful, fulfilling, and a great way to eat more veggies. I also bought a French baguette and dipped it in the tomato sauce!
2 months ago Helpful (11)
janique.steinz

Very nice! I made it with extra mozzarella and pasta😁🎉
2 months ago Helpful (11)

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