Ratatouille with Roasted Tomato–Onion Sauce Recipe
Introduction
Ratatouille with roasted tomato–onion sauce is a vibrant and comforting vegetable dish perfect for any season. This recipe layers tender slices of eggplant, zucchini, and tomatoes over a rich, flavorful roasted sauce. It’s a beautiful and delicious way to enjoy fresh summer produce.
Ingredients
- 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)
- 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
- Step 1: Preheat the oven to 200 °C (390 °F). Place the quartered tomatoes, red bell pepper, red and white onions, and halved garlic head (cut side up) on a parchment-lined baking tray. Drizzle with 3 tablespoons olive oil and sprinkle with oregano, thyme, chili flakes, salt, and pepper. Roast for 30–35 minutes until the vegetables are soft and caramelized at the edges.
- Step 2: Transfer the roasted vegetables to a blender or food processor. Add the fresh basil and blend until smooth and creamy. Taste and adjust seasoning if needed. Spread the sauce evenly over the bottom of a 25 cm (10-inch) baking dish.
- Step 3: Slice the eggplant, green and yellow zucchinis, and 200 g tomatoes into thin, even rounds about 2 mm thick. Arrange them alternately—eggplant, green zucchini, yellow zucchini, tomato—in a circular or spiral pattern over the sauce, slightly overlapping each slice.
- Step 4: Drizzle the top with 2 tablespoons olive oil and season lightly with salt and pepper. Cover the dish with foil and bake at 190 °C (375 °F) for 40 minutes. Remove the foil and bake for another 10–15 minutes until the vegetables are tender and slightly golden.
- Step 5: Serve warm with crusty bread, rice, or quinoa. Garnish with extra fresh basil or a drizzle of olive oil for a shiny finish.
Tips & Variations
- For a richer flavor, add a splash of balsamic vinegar to the roasted sauce before blending.
- Use a mandoline slicer for perfectly even vegetable slices.
- Add fresh thyme or rosemary along with the basil for a different herbal note.
- If you prefer a chunkier sauce, pulse the roasted vegetables instead of blending them fully smooth.
Storage
Store leftover ratatouille covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this ratatouille ahead of time?
Yes, you can prepare the sauce and slice the vegetables a day in advance. Assemble the dish and keep it covered in the refrigerator until ready to bake.
What can I serve with ratatouille?
Ratatouille pairs well with crusty bread, rice, quinoa, or as a side to grilled meats or fish for a complete meal.
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Ratatouille with Roasted Tomato–Onion Sauce Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful and flavorful French-inspired Ratatouille featuring a rich roasted tomato and onion sauce, layered with thinly sliced eggplant, zucchini, and tomatoes. This baked vegetable dish combines aromatic herbs and a tender texture, perfect for a wholesome and satisfying meal.
Ingredients
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)
Sliced Vegetables
- 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 oven to 200 °C (390 °F). Place the quartered tomatoes, red bell pepper, red and white onions, and the halved garlic head (cut side up) on a parchment-lined baking tray. Drizzle with 3 tablespoons of olive oil and sprinkle with dried oregano, thyme, chili flakes, salt, and black pepper. Roast for 30 to 35 minutes until the vegetables are soft and caramelized at the edges.
- Blend the sauce: Transfer the roasted vegetables along with their juices to a blender or food processor. Add a handful of fresh basil and blend until smooth and creamy. Taste and adjust seasoning if necessary. Spread the 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 remaining tomatoes into thin, even rounds about 2 mm (1/16 inch) thick. Layer the slices alternately in a circular or spiral pattern over the sauce—eggplant, then green zucchini, then yellow zucchini, then tomato—slightly overlapping each slice.
- Bake: Drizzle the top of the arranged vegetables with 2 tablespoons of olive oil and season lightly with salt and pepper. Cover the dish with foil and bake at 190 °C (375 °F) for 40 minutes. Remove the foil and bake for another 10 to 15 minutes until the vegetables are tender and slightly golden on top.
- Serve: Serve the ratatouille warm, accompanied by crusty bread, rice, or quinoa. Garnish with extra fresh basil leaves or a drizzle of olive oil for added shine and flavor.
Notes
- For an even deeper flavor, allow the ratatouille to rest for 10-15 minutes before serving to let the flavors meld.
- You can prepare the roasted sauce a day in advance and refrigerate it to save time.
- Adjust chili flakes according to your preferred spice level.
- Use a sharp knife or mandoline slicer for uniform vegetable slices.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: ratatouille, roasted vegetable sauce, baked vegetables, French cuisine, healthy vegetarian recipe, oven-baked ratatouille, summer vegetables
