Ratatouille Recipe
A visually striking and flavor-rich dish, this layered Ratatouille serves as a wholesome option for those following vegetarian or vegan diets. Carefully arranged slices of tender vegetables are baked atop a fragrant tomato base, delivering both elegance and depth in every bite.
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Servings: 6
Ingredients
- 2 small zucchini sliced into 1/8-inch rounds
- 1/2 teaspoon dried parsley
- 1/3 cup shredded carrot
- 3 Roma tomatoes cut into 1/8-inch thick circles
- 1 small eggplant cut into 1/8-inch thick slices
- Salt to taste
- 14 oz crushed tomatoes
- 2 teaspoons dried basil
- 1/2 small onion finely chopped
- 4 cloves garlic minced
- 4 tablespoons olive oil divided
- Black pepper to taste
Instructions
- Set the oven to preheat at 375°F. In a 10-inch nonstick sauté pan, warm 2 tablespoons of olive oil over medium-high heat. Add the minced garlic, chopped onion, and shredded carrot, cooking for approximately 5 minutes until softened. Introduce the crushed tomatoes along with basil and parsley, stirring to combine. Allow the mixture to simmer for 15 minutes until it thickens slightly, then season with salt and black pepper to taste. Transfer the tomato mixture into a 2-quart baking dish, spreading evenly across the bottom. Arrange the eggplant, zucchini, and Roma tomato slices upright in a circular pattern over the sauce. Lightly brush the vegetables with the remaining olive oil. Cover the dish with foil and bake for 30 minutes. Remove the cover and continue baking until the vegetables are tender and the top is slightly browned. Serve promptly.