Easy Ratatouille Recipe
This easy ratatouille recipe, with its colourful layers of tender eggplant, squash, and tomato in a rich tomato sauce with delicate herb oil is the perfect way to put those summer veggies to work.
Ingredients
Tomato Sauce Base
- 2 tablespoons olive oil 30ml
- 1 medium yellow onion finely diced, 150g
- 4 cloves garlic minced, 12g
- 1 red bell pepper finely diced, 150g
- 1 tablespoon tomato paste 16g
- 1 1/2 cups marinara sauce 360ml
- 1 teaspoon dried thyme 1g
- 1 teaspoon dried oregano 1g
- 1/2 teaspoon dried rosemary crushed, 0.5g
- 1/2 teaspoon fine sea salt or to taste, 3g
- 1/4 teaspoon freshly ground black pepper 0.5g
Vegetables
- 1 small eggplant thinly sliced into 1/8-inch rounds, 350g
- 2 medium zucchini thinly sliced into 1/8-inch rounds, 400g
- 2 medium yellow squash thinly sliced into 1/8-inch rounds, 400g
- 3 Roma tomatoes thinly sliced into 1/8-inch rounds, 360g
Herb Oil
- 2 tablespoons olive oil 30ml
- 1 tablespoon fresh parsley finely chopped, 4g
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme 1g
- 1 clove garlic finely grated, 3g
- Pinch of fine sea salt 0.5g
- Freshly ground black pepper to taste, 0.5g
Instructions
Prepare the sauce
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and diced red bell pepper. Cook for another 4 to 5 minutes, stirring occasionally, until the bell pepper begins to soften and the garlic is fragrant.
- Add the tomato paste and cook for about 1 minute, stirring constantly to distribute it evenly through the vegetables.
- Pour in the marinara sauce and add the dried thyme, oregano, rosemary, salt, and black pepper. Stir well and bring the sauce to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Spread the tomato sauce evenly over the bottom of a 9-inch (23-centimeter) round baking dish or a similar-sized oval baking dish.
Arrange the vegetables
- Slice the eggplant, zucchini, yellow squash, and Roma tomatoes into approximately 1/8-inch (3ml) thick rounds. Keeping the slices close to the same thickness will help them cook evenly.
- Arrange the sliced vegetables over the tomato sauce, alternating between eggplant, zucchini, yellow squash, and tomato. Slightly overlap each slice with the next and continue arranging them in concentric circles or rows until the baking dish is filled.
Prepare the herb oil
- In a small bowl, combine the olive oil, parsley, thyme, grated garlic, salt, and black pepper. Stir until evenly combined.
- Brush or drizzle the herb oil evenly over the arranged vegetables, making sure some of the mixture reaches between the overlapping slices.
Bake the ratatouille
- Cover the baking dish tightly with aluminium foil and bake for 30 minutes. The foil traps steam and helps the vegetables soften without drying out.
- Carefully remove the foil and continue baking uncovered for another 20 to 30 minutes. The ratatouille is ready when the vegetables are completely tender when pierced with a small knife or fork and the edges are beginning to brown lightly.
- For additional browning, broil uncovered for 2 to 3 minutes at the end, watching closely so the vegetables do not burn.
- Remove from the oven and let the ratatouille rest for about 10 minutes before serving. This allows the vegetables to settle slightly and the flavours to come together.
Notes
- Even slices. Slice all of the vegetables to 1/8 inch (3 mm) for even cooking. Use a mandoline slicer if you have one.
- Cover, then uncover. Bake the ratatouille covered for 30 minutes, so the veggies get a chance to soften, then uncovered for the rest of the time so the moisture evaporates.
- Let it rest. Let the ratatouille rest for at least 10 minutes before slicing so the veggies get a chance to settle, and the flavours have some time to meld.
- Storage. Seal fully cooled leftover ratatouille in an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable), then reheat in a 350°F (180°C) oven for 5-10 minutes.
Nutrition
Serving: 1slice | Calories: 164kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 524mg | Potassium: 890mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1549IU | Vitamin C: 63mg | Calcium: 61mg | Iron: 2mg