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Baked Ratatouille

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Baked Ratatouille is a vibrant and flavorful dish that perfectly captures the essence of summer. This rustic French classic features layers of fresh eggplant, zucchini, bell peppers, and herbs, all baked to perfection for a comforting and visually stunning meal. Ideal for dinner parties or family gatherings, this ratatouille can be served warm or at room temperature, making it a versatile addition to any table. With its colorful presentation and rich taste, it’s sure to impress your guests while being surprisingly easy to prepare.

Ingredients

Scale
  • 1 medium eggplant (about 1 lb), sliced into thin rounds
  • 2 medium zucchinis (about 1 lb), sliced into thin rounds
  • 2 bell peppers (any color), diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Wash and slice the vegetables.
  2. In a skillet over medium heat, drizzle olive oil and sauté onion and garlic until fragrant.
  3. Add diced bell peppers with salt and pepper; cook until softened (5-7 minutes). Stir in thyme and basil.
  4. Spread the sautéed mixture in a baking dish. Layer the eggplant and zucchini on top in an alternating pattern.
  5. Drizzle with olive oil, cover with foil, and bake for about 30 minutes until tender.
  6. Remove foil during the last 10 minutes for golden edges. Let cool slightly before serving.

Nutrition

Keywords: For added flavor, sprinkle feta cheese on top just before serving. Swap zucchini with yellow squash for a different twist. To store leftovers, keep in an airtight container in the fridge for up to four days.

Find it online: https://masonrecipes.com/irresistible-baked-ratatouille-recipe-for-a-flavorful-feast/