What Makes This Ratatouille Special
This classic Provencal ratatouille recipe captures the essence of summer with a medley of fresh vegetables and aromatic herbs. The dish features tender squash, juicy tomatoes, earthy eggplant, and sweet bell peppers, all cooked in a rich tomato sauce infused with garlic, thyme, parsley, and basil. It is a healthy and delicious way to enjoy the best of summer produce, whether served as a side dish or a main course.
Ingredients and Preparation
To prepare this dish, you will need 2 eggplants, 6 roma tomatoes, 2 yellow squashes, 2 zucchinis, 2 tablespoons olive oil, 1 medium white onion diced, 4 cloves garlic minced, 1 red bell pepper seeded and diced, 1 yellow bell pepper seeded and diced, kosher salt and freshly ground black pepper to taste, 28 oz crushed tomatoes, 2 tablespoons thinly sliced fresh basil, and for the herb seasoning: 2 tablespoons thinly sliced fresh basil, 1 teaspoon minced garlic, 2 tablespoons finely chopped fresh parsley, 2 teaspoons fresh thyme leaves, kosher salt and freshly ground black pepper to taste, and 4 tablespoons olive oil.
Step-by-Step Cooking Instructions
Preheat the oven to 375°F (190°C). Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately 1/16-inch (1 mm)-thick rounds, then set aside. Make the sauce by heating the olive oil in a 12-inch (30 cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the vegetables in alternating slices (e.g., eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper. In a small bowl, mix together the herb seasoning ingredients: basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Baking and Serving
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. Serve hot as a main dish or side. The ratatouille is also excellent the next day – cover with foil and reheat in a 350°F (180°C) oven for 15 minutes, or simply microwave to desired temperature.
Nutritional Information
Each serving contains approximately 152 calories, 30 grams of carbohydrates, 4 grams of fat, 8 grams of fiber, 4 grams of protein, and 14 grams of sugar. This dish is low in fat and high in fiber, making it a nutritious choice.
