Description
A vibrant and comforting French dish made with seasonal vegetables, simmered in a fragrant tomato sauce.
Ingredients
Scale
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil (3–4 large leaves, sliced)
- 1 teaspoon herbes de Provence
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1 sweet or yellow onion (sliced)
- 1–2 large zucchinis (about 1 1/2 cups sliced)
- 1 large Japanese eggplant (about 3 cups sliced)
- 3 large fresh tomatoes (preferably Roma, about 3 cups sliced)
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 6″x9″ baking dish.
- In a medium bowl, combine the crushed tomatoes, olive oil, apple cider vinegar, garlic, basil, herbes de Provence, salt, pepper, and chili powder. Mix well to combine.
- Pour the tomato mixture into the prepared dish to create an even layer.
- Start stacking the sliced vegetables (onion, zucchini, eggplant, and tomato) vertically against the edge of the dish, alternating the slices.
- Continue stacking until the dish is filled and all slices are used. Optionally, spray or brush the exposed vegetables with a little oil.
- Bake in the preheated oven for about 60 minutes, until the tomato sauce is bubbling and the vegetables are tender.
- Garnish with fresh basil before serving.
Notes
The key to a perfect ratatouille is uniform slicing of the vegetables. For added flavor, consider grilling the vegetables slightly before adding them to the dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: ratatouille, French cuisine, vegetarian dishes, summer meals, comfort food
