This recipe teaches you how to make the perfect ratatouille, a traditional dish hailing from the French countryside. The way that the vegetables are arranged gives this savory dish a colorful appearance, but it also ensures that you’ll find different flavors in every bite. It’s best served on its own, or with a side of bread to get every last bit of sauce.
THIS RECIPE IS : Dairy Free Vegan
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil, sliced, about 3-4 large leaves, plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 medium sweet or red onion, sliced
- 1 large zucchini, sliced, about 1 1/2 cups slices
- 1 large Japanese eggplant, sliced, about 3 cups slices
- 3 large Roma tomatoes, sliced, about 3 cups slices
- Preheat the oven to 350°F. Lightly grease a 6×9-inch baking dish and set aside.
- In a medium mixing bowl, combine the crushed tomatoes, oil, and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
- Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
- Stack the vegetable slices in alternating patterns (e.g. onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of vegetables, filled the pan, and used up all of the slices.
- Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
- Bake for about an hour, until the tomato sauce at the bottom is bubbling and the vegetables are tender.
- Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.
This may seem like a lot but is really enough for 2-3 people. If you’re feeding a family or a crowd, double the recipe and bake it in a 9″x12″ pan.
Store leftovers in an airtight container in the refrigerator for up to 3 days.