Ratatouille

Ingredients

• •2 medium Zucchini
• •1 large Eggplant
• •1 teaspoon Salt
• •2 pieces Bell peppers
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •4 medium Tomatoes
• •0.5 tsp Pepper
• •3 cloves Garlic
• •1 large Onion
• •2 tsp Herbs de Provence
• •0.25 cup Fresh basil

Instructions

1. 1

   Prepare all vegetables: slice zucchini, yellow squash, eggplant, and bell peppers into 1/4-inch rounds. Halve cherry tomatoes. Thinly slice onion and mince garlic.

   💡 Uniform slicing ensures even cooking - use a mandoline for consistency.

2. 2

   Make the sauce: heat 3 tbsp olive oil in a large oven-safe skillet over medium heat. Add onions and cook until translucent, 5 minutes.

   💡 The sauce is the foundation - cook onions until truly soft, not just translucent.

3. 3

   Add garlic and cook 1 minute until fragrant. Add crushed tomatoes, 1/2 tsp each salt, pepper, and thyme. Simmer 10 minutes until thickened.

   💡 The sauce should be thick enough that vegetables sit on top, not sink in.

4. 4

   Arrange vegetable slices in alternating pattern over the sauce: zucchini, eggplant, bell pepper, squash, tomato, repeating. Drizzle with olive oil.

   💡 The classic Provencal arrangement is beautiful, but any pattern works.

5. 5

   Season generously with salt, pepper, and fresh thyme. Cover with foil and bake at 375F for 40 minutes.

   💡 The foil steams vegetables first, then uncover to brown the tops.

6. 6

   Uncover, brush vegetables with remaining tomato sauce from pan edges, and bake uncovered 20 minutes more until vegetables are tender and caramelized.

   💡 For more color, broil 2-3 minutes at the end - watch carefully to prevent burning.

7. 7

   Let rest 5 minutes. Garnish with fresh basil and serve warm as a side or over pasta, polenta, or with crusty bread.

   💡 Ratatouille is even better the next day - make ahead and reheat gently.