thepioneerwoman4.8
Ratatouille
Homemade ratatouille is easier than it looks! Made with eggplant, zucchini, squash, and tomatoes, this vegetable side dish recipe is perfect for summer.
👥 4 Servings⏱️ Prep & Cook: 2h⏳ Prep: 45 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●casserole dish
- ●knife
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
In a large skillet pan, heat 1 tablespoon of the oil over medium heat. Add the onion, bell pepper, ¾ teaspoon of the salt, and ½ teaspoon of the black pepper, and cook, stirring frequently, until the onion is soft and lightly golden, 5 to ⏱️ 7 minutes. Add the garlic, and cook until fragrant, about ⏱️ 1 minute. Add the crushed tomatoes, and bring to a gentle simmer. Reduce the heat to medium-low and simmer until slightly reduced, about ⏱️ 5 minutes. Remove the sauce from the heat and stir in 1 teaspoon of the thyme. Spoon the sauce into a 2-quart casserole dish.
crushed tomatoes1 (15-oz.) can
3
Using a sharp knife or serrated knife, slice the tomatoes and eggplant into ⅛-inch-thick slices. Use a sharp knife or a mandoline to slice the zucchini and yellow squash into ⅛-inch-thick slices.
medium zucchini1medium yellow squash1
4
Shingle the sliced vegetables on top of the sauce in an alternating pattern, working from the outer edge to the center of the dish. Brush 2 tablespoons of the oil on the vegetables and sprinkle with the remaining 1 teaspoon thyme, ½ teaspoon salt, and ½ teaspoon black pepper.
5
Cover the dish with parchment paper or aluminum foil, and bake for ⏱️ 45 minutes. Uncover the dish, and bake until the vegetables are tender and lightly golden, about ⏱️ 20 minutes more.
6
Allow the dish to cool for ⏱️ 5 minutes. Drizzle with the remaining 1 tablespoon oil, and serve hot or warm, sprinkled with basil.
Nutrition Facts
calories
262 Calories
fat Content
14 g
fiber Content
10 g
sugar Content
13 g
sodium Content
800 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
24 g
saturated Fat Content
2 g
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