Ratatouille

Ingredients:

• 2 medium zucchini (about 1 pound/450g), sliced into 1/4-inch (0.6 cm) rounds
• 1 large eggplant (about 1 pound/450g), sliced into 1/4-inch (0.6 cm) rounds
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 large onion, thinly sliced
• 4 medium tomatoes (about 1 pound/450g), sliced into 1/4-inch (0.6 cm) rounds
• 3 cloves garlic, minced
• 1/4 cup (60ml) olive oil
• 1 teaspoon (5g) salt, plus more to taste
• 1/2 teaspoon (2g) freshly ground black pepper
• 2 teaspoons (4g) dried thyme
• 1 teaspoon (2g) dried basil
• 1/4 cup (15g) fresh basil leaves, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the onions and garlic until they are soft and translucent, about 5 minutes.
3. In a baking dish, layer the sliced zucchini, eggplant, bell peppers, and tomatoes in an alternating pattern, slightly overlapping them.
4. Evenly distribute the sautéed onions and garlic over the vegetable layers.
5. Season the vegetables with salt, pepper, dried thyme, and dried basil.
6. Drizzle the remaining olive oil over the top of the vegetables.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
8. Remove the foil and bake for an additional 20 minutes, or until the vegetables are tender and slightly caramelized on the edges.
9. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes:

Ratatouille can be served warm as a main dish with crusty bread or as a side dish. It can be made a day in advance and tastes even better as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a variation, sprinkle grated Parmesan cheese over the top before the final baking step.