This hearty end-of-summer French provincial stewed vegetable dish is healthy and fun to make!
- 2 eggplants
- 6 large tomatoes
- 2 yellow squashes
- 2 zucchini
- 2 tbsp olive oil
- 1 diced onion 4 cloves of minced garlic
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 28 ounce can of San Marzano crushed tomatoes
- Preheat the oven to 375°.
- Slice the eggplant, tomatoes, squash, and zucchini into thin rounds then set aside.
- Make the sauce: Heat the olive oil in a 15 inch oven-safe pan or cast-iron skillet over medium-high heat. Sauté the garlic, onion and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add in the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, stir in the basil then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, zucchini, squash, tomato, eggplant) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Prepare the topping: In a small bowl, mix together the parsley, basil, thyme, olive oil, salt, pepper, and olive oil. Spoon the seasoning over the vegetables.
- Cover the pan with foil and bake in the oven for approximately 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side to meats or fish or even over rice. The ratatouille is also excellent the next day!
Did you make this recipe?
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