Description
This vibrant ratatouille recipe features a rich roasted tomato-onion sauce layered with thinly sliced eggplant, zucchinis, and tomatoes, baked to tender perfection. Infused with aromatic herbs and a touch of chili flakes, it makes for a flavorful and visually stunning vegetable dish that’s perfect as a main or side.
Ingredients
Scale
For the Roasted Tomato–Onion Sauce
- 600 g tomatoes (about 4 medium)
- 1 large red bell pepper
- 1 large red onion
- 1 large white onion
- 1 whole head garlic (halved, crosswise)
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp chili flakes
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- Fresh basil (a handful)
For the Vegetable Layers
- 1 medium eggplant
- 1 medium green zucchini
- 1 medium yellow zucchini
- 200 g tomatoes
- 2 tbsp olive oil (to drizzle)
- Salt & pepper (to taste)
Instructions
- Roast the vegetables for the sauce: Preheat your oven to 200 °C (390 °F). Place the quartered tomatoes, bell pepper, red and white onions, and the halved garlic head (cut side up) on a parchment-lined baking tray. Drizzle with olive oil and sprinkle with dried oregano, thyme, chili flakes, salt, and black pepper. Roast in the oven for 30 to 35 minutes, until the vegetables are soft and caramelized at the edges.
- Blend the sauce: Transfer the roasted vegetables and garlic to a blender or food processor. Add the fresh basil leaves. Blend until smooth and creamy. Taste and adjust seasoning if necessary. Spread this flavorful sauce evenly over the bottom of a 25 cm (10-inch) baking dish.
- Slice and arrange the vegetables: Slice the eggplant, green zucchini, yellow zucchini, and tomatoes into thin, even rounds approximately 2 mm (1/16 inch) thick. Arrange these slices alternately—eggplant, green zucchini, yellow zucchini, tomato—in a circular or spiral pattern over the sauce, making sure they slightly overlap.
- Bake: Drizzle the arranged vegetables with 2 tablespoons of olive oil and season lightly with salt and pepper. Cover the baking dish with foil and bake in the oven at 190 °C (375 °F) for 40 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, until the vegetables are tender and the top is slightly golden.
- Serve: Serve the ratatouille warm, accompanied by crusty bread, rice, or quinoa. Garnish with extra fresh basil or a drizzle of olive oil for added freshness and shine.
Notes
- Ensure all vegetable slices are of uniform thickness to guarantee even cooking.
- Roasting the vegetables for the sauce adds a deep, caramelized flavor that elevates the dish.
- This recipe can be prepared ahead; refrigerate after assembling and bake just before serving.
- For a vegan and gluten-free meal, serve as is or with gluten-free grains.
- Adjust chili flakes according to your preferred spice level.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Keywords: ratatouille, baked vegetable dish, roasted tomato sauce, eggplant zucchini tomato casserole, French cuisine, healthy vegetarian recipe
