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 over medium heat, add 2 tablespoons of olive oil. Sauté the onions and garlic until they are soft and translucent, about 5 minutes.
- In a baking dish, layer the sliced zucchini, eggplant, bell peppers, and tomatoes in an alternating pattern, slightly overlapping them.
- Evenly distribute the sautéed onions and garlic over the vegetable layers.
- Season the vegetables with salt, pepper, dried thyme, and dried basil.
- Drizzle the remaining olive oil over the top of the vegetables.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the vegetables are tender and slightly caramelized on the edges.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Nutritional Information & Health Goals
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