Name: Ratatouille
Prep time: 45 min
Total time: 2 h
Yield: 4 - 6 serving(s)
Ingredients: 1/4 c. olive oil, divided; 1/2 yellow onion, chopped; 1/2 red bell pepper, chopped; 1 1/4 tsp. kosher salt, divided; 1 tsp. ground black pepper, divided; 2 garlic cloves, finely chopped; 1 (15-oz.) can crushed tomatoes; 2 tsp. chopped fresh thyme, divided; 3 roma tomatoes; 1 slender eggplant (petite Italian, Japanese, or Chinese); 1 medium zucchini; 1 medium yellow squash; Fresh basil leaves, for serving

Step 1Preheat the oven to 375°F.

Step 2In 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.

Step 3Using 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.

Step 4Shingle 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.

Step 5Cover 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.

Step 6Allow the dish to cool for 5 minutes. Drizzle with the remaining 1 tablespoon oil, and serve hot or warm, sprinkled with basil.

Ratatouille

Ingredients

Directions

Vegetarian