Description
This classic Ratatouille recipe brings together vibrant summer vegetables simmered in a rich tomato and roasted red pepper sauce, then beautifully baked with aromatic herbs. Perfect as a hearty side dish or a light main, this French Provencal vegetable medley offers a harmonious balance of fresh flavors and textures that’s both comforting and elegant.
Ingredients
Sauce Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 1 small carrot, grated
- 1 (14.5-ounce) can crushed tomatoes
- 3 roasted red peppers (from a jar), roughly chopped
- 2 teaspoons herbs de Provence
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
Vegetables
- 1 Chinese eggplant
- 2 zucchini
- 1 yellow summer squash
- 5 Roma tomatoes
Dressing
- ¼ cup extra-virgin olive oil
- 1 tablespoon chopped fresh tender herbs (thyme, basil, parsley, tarragon, oregano, etc.)
- 3 garlic cloves, minced
- Kosher salt and ground black pepper, to taste
Instructions
- Saute the onion and carrot: Preheat your oven to 375°F (190°C). Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add the diced onion and grated carrot, sautéing for 4 to 5 minutes until softened. Then add 4 minced garlic cloves and cook for an additional minute to release their fragrance.
- Add more veggies and simmer: Stir in the crushed tomatoes, chopped roasted red peppers, herbs de Provence, kosher salt, and black pepper. Lower the heat to low, cover the skillet, and let the mixture simmer gently for 10 minutes to meld the flavors.
- Slice the vegetables: While the sauce simmers, use a mandoline or sharp knife to thinly slice the eggplant, zucchini, yellow squash, and Roma tomatoes uniformly, preparing them for layering.
- Blend the sauce: Transfer the simmered sauce mixture into a blender or use an immersion blender in a measuring cup. Pulse lightly to achieve a slightly chunky texture, then pour the sauce evenly back into the skillet, spreading it into a flat layer.
- Arrange the vegetables: Starting from the outer edge of the skillet, alternate the sliced vegetables in a circular pattern moving inward, creating a visually appealing layered spiral of color and texture.
- Drizzle the dressing: In a small bowl, mix ¼ cup olive oil with 1 tablespoon of freshly chopped herbs, 3 minced garlic cloves, and salt and pepper to taste. Drizzle this herbed dressing generously over the arranged vegetables.
- Bake: Cover the skillet tightly with a lid or aluminum foil and bake in the preheated oven for 40 minutes. Then remove the cover and continue baking for an additional 20 minutes until the vegetables are tender and the top is lightly golden browning.
- Serve: Garnish with fresh thyme sprigs before serving, or plate individual portions with several spoonfuls of the rich tomato sauce. Enjoy your beautifully presented ratatouille, perfect for a colorful and wholesome meal.
Notes
- Use a mandoline for even, thin vegetable slices ensuring uniform cooking.
- Herbs de Provence can be substituted with a mix of dried thyme, rosemary, marjoram, and oregano if unavailable.
- Ensure not to over-puree the sauce to retain a slightly rustic texture.
- Covering the dish during the first baking phase traps moisture for tender vegetables, while uncovering helps to caramelize the top.
- Leftover ratatouille tastes even better the next day and can be refrigerated for up to 3 days.
- Serve with crusty bread, polenta, or as a side to grilled meats for a full meal.
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
