Ratatouille
A Provençal vegetable dish featuring layered or stewed zucchini, eggplant, bell peppers, tomatoes, and onions, seasoned with herbs like thyme and basil.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet or casserole dish, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced onions and garlic to the skillet, cooking until the onions are translucent, about 5 minutes.
- Arrange the sliced zucchini, eggplant, bell peppers, and tomatoes in a circular pattern, overlapping slightly, in the skillet on top of the onions.
- Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables.
- Sprinkle the dried thyme, dried basil, salt, and pepper over the vegetables.
- Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes.
- Remove the cover and bake for an additional 10-15 minutes, or until the vegetables are tender and slightly caramelized.
- Garnish with fresh basil before serving.
Nutritional Information & Health Goals
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