About the Recipe
Get ready to embark on a culinary journey to a place that feels like heaven on earth with this captivating and magical dish that has even served as the inspiration for a beloved movie! This exquisitely baked ratatouille is not only a feast for the taste buds but also a visual masterpiece, showcasing thinly sliced vegetables such as eggplant, yellow squash, and zucchini that are artfully arranged in a mesmerizing and intricate spiral pattern. Each and every bite offers a symphony of flavors, as the tender and perfectly cooked vegetables seamlessly blend into a rich, savory, and aromatic tomato sauce infused with a medley of fresh herbs. This dish is a delightful and sophisticated dinner option that is guaranteed to leave a lasting impression on anyone fortunate enough to savor it.
Ingredients
2 eggplants
6 roma tomatoes
2 yellow squash
2 zucchini
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 ounce can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil
Preparation
Preheat the oven to 375 degrees Fahrenheit.
Slice the eggplant, tomatoes, squash, and zucchini into approximately 1mm rounds and set aside.
In a 12-inch oven-safe pan, heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until they become soft, about 10 minutes.
Season the mixture with salt and pepper, then add the crushed tomatoes. Stir the ingredients until they are fully incorporated. Remove the pan from the heat and add the basil. Stir once more and smooth the surface of the sauce with a spatula.
Arrange the sliced vegetables in alternating patterns, such as eggplant, tomato, squash, and zucchini, on top of the sauce from the outer edge to the center of the pan. Season the vegetables with salt and pepper.
In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the vegetables are tender.
Notes