Summer Ratatouille Bake
Summer Ratatouille Bake
Rated 5.0 stars by 1 users
Author:
Amanda Warren
Ingredients
- 1 medium eggplant, sliced into ¼-inch rounds
- 2 medium zucchini, sliced into ¼-inch rounds
- 2 medium yellow squash, sliced into ¼-inch rounds
- 4–5 tomatoes, sliced into ¼-inch rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- ¼ cup water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Herb Oil
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and freshly cracked black pepper, to taste
Directions
- Step 1. Preheat the oven to 375°F.
- Step 2. Heat the olive oil in your 3 Quart Saucepan over medium heat. Add the diced onion and diced red bell pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and beginning to caramelize. Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Step 3. Stir in crushed tomatoes, tomato sauce, water, salt, pepper, dried basil, fresh thyme and oregano. Bring the sauce to a gentle simmer. Cook for 10–15 minutes, allowing it to thicken slightly while the flavors come together.
- Step 4. Spread the tomato and pepper sauce evenly across the bottom of your 9×13-inch Bake & Roast Pan.
- Step 5. Arrange the sliced vegetables vertically, alternating: eggplant, zucchini, yellow squash, tomato. Continue until the roast pan is tightly packed with beautiful rows of vegetables.
- Step 6. In a small bowl, whisk together olive oil, basil, parsley, garlic powder, thyme, salt and pepper. Brush or spoon the herb oil evenly over all of the vegetables.
- Step 7. Bake for 45 minutes or until the vegetables are tender and lightly caramelized around the edges.
- Step 8. Allow the ratatouille to rest for 10 minutes before serving. Finish with fresh basil, flaky sea salt, a drizzle of good olive oil, and freshly grated Parmesan or burrata if desired.
