French cuisine

Easy

Ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: Sauce; 1 tbsp. Olive oil; 1/2 small White onion, finely diced; 3 cloves Garlic, minced; 5 ea. Roma tomatoes; 2 tbsp. Parsley; 3 tbsp. Basil; 1/4 tsp. Salt; 1/4 tsp. Pepper; Vegetables; 1 large Yellow Squash, sliced; 1 large Zucchini, sliced; 1 small Eggplant, sliced; 1 lb. Roma tomatoes, sliced; 1 tbsp. Olive oil; 10 sprigs Thyme; 1 tsp. Salt; 1/2 tsp. Pepper; Garnish; 3 tbsp. Basil; 1 tbsp. Parsley; 1/4 cup Parmesan

Chef Alex Treen

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A modern take of the classic French stew Ratatouille that presents itself beautifully. A wonderful chunky tomato base with fresh thyme and basil. This Ratatouille is a colorful medley of eggplant zucchini tomato and squash baked not stewed. This vegetarian dish is a truly satisfying meal with pasta rice, potatoes or polenta. Alternatively, the Ratatouille is an excellent accompaniment with your favorite meat or fish.

Recipe

PRE TIME: 15 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

Sauce
1 tbsp. Olive oil
1/2 small White onion, finely diced
3 cloves Garlic, minced
5 ea. Roma tomatoes
2 tbsp. Parsley
3 tbsp. Basil
1/4 tsp. Salt
1/4 tsp. Pepper
Vegetables
1 large Yellow Squash, sliced
1 large Zucchini, sliced
1 small Eggplant, sliced
1 lb. Roma tomatoes, sliced
1 tbsp. Olive oil
10 sprigs Thyme
1 tsp. Salt
1/2 tsp. Pepper
Garnish
3 tbsp. Basil
1 tbsp. Parsley
1/4 cup Parmesan

Directions:

Step 1

Preheat Oven to 375°F/190°C.

Step 2

Sautee onion, garlic, and small diced Roma tomatoes until cooked down 10-15 min. Blend the sauce and add basil, thyme, and parsley to the sauce. The sauce should be nice and thick. If not cook down for a couple more minutes.

Step 3

While the sauce is cooking we can start cutting our vegetables to layer on top of the finished sauce. Cut all of our squash, tomatoes, zucchini, eggplant into 1/8 inch medallions. In a large mixing bowl toss all the veggies thyme in oil and salt and pepper.

Step 4

In an oven-safe glass or ceramic circular or rectangle pan, we will pour our tomato sauce all over the bottom. Start layering our veggies upright in a sequenced order(zucchini, squash, tomato, eggplant) and repeat until the pan is full.

Step 5

Cover with tin foil and place on center rack of oven for 30 minutes. After 30 minutes we will take off the foil and cook for another 10-15 minutes. Serve with fresh basil and parsley on top and freshly shaved parmesan.

Step 6

Enjoy!