Perfect Ratatouille

A vibrant, visually stunning vegetable medley that celebrates summer’s bounty with eggplant, zucchini, tomatoes, and bell peppers, all baked to perfection in a savory herb-infused sauce.

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Ingredients

1 large eggplant
2 medium zucchini
4-5 Roma tomatoes
2 red onions
1 yellow bell pepper
3 tablespoons olive oil for the herb dressing
2 tablespoons olive oil for the base
1/2 teaspoon salt for the base
1/4 teaspoon pepper for the base
1 teaspoon dried oregano for the base
1 teaspoon fresh thyme leaves for the base
3 minced garlic cloves for the base
3 minced garlic cloves for the herb dressing
1 tablespoon fresh thyme for the herb dressing
1 tablespoon fresh oregano for the herb dressing
1 tablespoon fresh basil for the herb dressing
14 ounces crushed tomatoes
Fresh basil for garnish

Instructions

Prepare vegetables: Wash all vegetables and slice them into 1/8-inch thick pieces.
Make the sauce base:
Heat 2 tbsp olive oil in a large, oven-safe skillet.
Sauté 1 diced red onion and 1/2 diced yellow bell pepper until softened.
Add 3 minced garlic cloves and cook until fragrant.
Season with 1/2 tsp salt, 1/4 tsp pepper, 1 tsp dried oregano, and 1 tsp fresh thyme.
Pour in 14 ounces of crushed tomatoes, simmer for 10 minutes, and finish with fresh basil.
Prepare herb dressing: Combine 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp each of fresh thyme, oregano, and basil, and season with 1/2 tsp salt and 1/4 tsp pepper.
Assemble the ratatouille: Preheat the oven to 390°F (200°C). Arrange the sliced vegetables in a spiral pattern on top of the sauce. Drizzle the herb dressing over the vegetables.
Bake:
Cover the skillet with foil and bake for 40 minutes.
Remove the foil and bake for another 20 minutes until slightly charred and caramelized.
Serve: Garnish with fresh basil and serve with crusty bread or creamy polenta.

Notes

The vegetable slices should be thin yet sturdy enough to maintain their shape during baking.

Leftovers keep for up to three days and may taste even better as the flavors continue to meld.