Colorful Ratatouille
Chef Jason
Rated 5.0 stars by 1 users
Cuisine
French-Mediterranean
Author:
Chef Jason
Servings
6
Prep Time
45 minutes
Cook Time
15 minutes
Hey, Chef Jason here! 🎨 Let’s bring some vibrant flavors to the table with a Colorful Ratatouille that’s as beautiful as it is delicious! We’ll be layering thin slices of eggplant, zucchini, yellow squash, bell peppers, and red onion over a bed of garlicky tomato sauce infused with thyme and basil. The result? A warm, hearty dish that’s bursting with Mediterranean vibes. After a quick bake in the oven, this rainbow of roasted veggies will be ready to impress—perfect for a cozy dinner or a show-stopping side. Ready to get cooking? Let’s dive in! 🌿🍆
Ingredients
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1 small eggplant
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1 zucchini
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1 yellow squash
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1 red bell pepper
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1 yellow bell pepper
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1 small red onion
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3 cloves garlic
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1 can (14 oz) crushed tomatoes
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2 tablespoons olive oil
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1 teaspoon dried thyme
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½ teaspoon dried basil
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½ teaspoon Balinese Truffle Salt
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¼ teaspoon black pepper
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Fresh basil leaves (optional for garnish)
Mise en Place 🔪
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Cutting board
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Knife
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Large skillet or sauté pan
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Wooden spoon
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Baking dish
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Oven mitts
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Measuring cups and spoons
Directions
Preparation 🥒
Preheat the oven to 375F
Slice the eggplant, zucchini, yellow squash, red and yellow bell peppers, and red onion into thin, round slices.
Mince the garlic and set it aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat.
Add the garlic and cook for about 1 minute, then add the crushed tomatoes, thyme, basil, salt, and pepper. Stir and let simmer for 5 minutes.
Pour the tomato sauce into the bottom of the baking dish and spread it evenly.
How to Cook 🍳
Arrange the sliced vegetables in a spiral pattern on top of the sauce, alternating between the eggplant, zucchini, yellow squash, bell peppers, and red onion slices. Keep going until the dish is full and colorful!
Drizzle 1 tablespoon of olive oil over the top of the vegetables.
Sprinkle with a little extra thyme, salt, and pepper.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the vegetables are tender.
Remove from the oven with oven mitts and let it cool slightly.
Garnish with fresh basil leaves for extra flavor.