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
Scale
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
