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 the oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and garlic, sautéing until the onions are translucent, about 5 minutes.
- Spread the onion and garlic mixture evenly on the bottom of a large baking dish.
- Arrange the sliced eggplant, zucchini, bell peppers, and tomatoes in alternating layers on top of the onion mixture, overlapping slightly to create a pattern.
- Drizzle the remaining olive oil over the layered vegetables. Sprinkle with thyme, basil, salt, and black pepper.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 20-25 minutes, until the vegetables are tender and slightly caramelized on top.
- Allow the ratatouille to cool for a few minutes before serving. This dish can be served warm or at room temperature.
Nutritional Information & Health Goals
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