Breads & Bakingculinaryhill
Ratatouille
This ratatouille features roasted summer vegetables folded into a fresh tomato sauce with herbs and olive oil. It is a simple, satisfying dish that works as a main course with bread or as a versatile side.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
- ●saucepan
- ●dutch oven
- ●skillet
- ●blender
- ●food processor
- ●pot
📝 Preparation Steps
1
To roast the vegetables:
2
Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper or foil for easy cleanup.
3
In a large bowl, add eggplant, bell pepper, squash, and zucchini. Drizzle with olive oil, 1 teaspoon salt and ½ teaspoon pepper and toss to combine.
olive oil1 tablespoon
4
Divide the vegetables among the two prepared baking sheets and roast until the vegetables are soft and lightly browned, about ⏱️ 45 minutes, stirring and rotating pans after ⏱️ 30 minutes of roasting time.
5
To make the sauce:
6
While the vegetables are roasting, in a Dutch oven or large saucepan over medium-high heat, heat olive oil until shimmering. Add onion and garlic and cook until softened, about ⏱️ 5 minutes.
olive oil1 tablespoon
7
Add the tomatoes to a blender or food processor and process until smooth. To the skillet with the onions and garlic, add the tomato sauce, basil, thyme, oregano, and red chili flakes, if using.
dried oregano1 teaspoon
8
Reduce heat to medium and simmer uncovered while the vegetables finish roasting. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
9
To the pot with the sauce, stir in the roasted vegetables. Simmer ⏱️ 5 minutes longer to blend flavors, then garnish with fresh basil and salt and pepper to taste (I like 1/4 teaspoon salt or less). Serve with crusty bread.
Nutrition Facts
calories
201 kcal
fat Content
12 g
serving Size
1 cup
fiber Content
8 g
sugar Content
13 g
sodium Content
21 mg
protein Content
5 g
carbohydrate Content
24 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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