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Ratatouille

A beautifully vibrant dish made with fresh vegetables and Mediterranean flavors, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: French, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup crushed tomatoes Provides a smooth, rich base with a hint of sweetness.
  • 1 tablespoon extra virgin olive oil Adds a fruity depth and helps to bring all the flavors together.
  • 1/4 teaspoon apple cider vinegar For a touch of acidity that balances the dish beautifully.
  • 1 teaspoon minced garlic The aromatic backbone of the dish that elevates its flavor.
  • 1 tablespoon fresh basil Brings freshness and a hint of peppery brightness.
  • 1 teaspoon herbs de Provence spice mix A fragrant blend that encapsulates the essence of the French countryside.
  • 1/4 teaspoon salt Enhances the flavors of the vegetables.
  • 1/4 teaspoon black pepper Adds a gentle kick that complements the dish.
  • 1/4 teaspoon chili powder Introduces a subtle spice that rounds out the flavors.
Vegetables
  • 1 medium sweet or red onion, sliced Sweet and savory, providing the perfect base for the veggies.
  • 1-2 large zucchini, sliced Tender and juicy, adding great texture.
  • 1 large Japanese eggplant, sliced Creamy and rich, it absorbs flavors beautifully.
  • 3 large fresh tomatoes, sliced Juicy and tangy, they add a fresh, vibrant flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 6"x9" baking dish and set it aside.
  2. In a medium mixing bowl, combine the crushed tomatoes, olive oil, and apple cider vinegar. Stir in the minced garlic, sliced basil, herbs de Provence, salt, black pepper, and chili powder until fully combined.
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer at the bottom.
  4. Arrange the veggie slices in a beautiful pattern by stacking them alternately (e.g., onion, zucchini, eggplant, tomato) while placing them on their sides and leaning against the edges of the pan.
  5. Optionally spray or brush the exposed tops of the veggies with olive oil to encourage browning.
Baking
  1. Bake for about an hour, until the tomato sauce is bubbling and the veggies are tender.
  2. Before serving, garnish with additional chopped fresh basil.

Notes

Use seasonal vegetables for the best flavors. Let the dish rest after baking to allow flavors to meld. Feel free to adjust the herbs based on personal preference or add extra vegetables.