Ingredients
Roasted Tomato–Onion Sauce
- 600 g tomatoes (about 4 medium)
- 1 large red bell pepper
- 1 large red onion
- 1 large white onion
- 1 whole head garlic, halved crosswise
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp chili flakes
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- Handful fresh basil
Ratatouille Layers
- 1 medium eggplant
- 1 medium green zucchini
- 1 medium yellow zucchini
- 200 g tomatoes
- 2 tbsp olive oil to drizzle
- Salt and pepper to taste
Instructions
- Prepare the Roasted Tomato–Onion Sauce: Preheat your oven to 400°F (200°C). Cut the tomatoes, red bell pepper, red onion, and white onion into large chunks. Place them on a baking tray along with the halved garlic head. Drizzle with olive oil and sprinkle with oregano, thyme, chili flakes, salt, and black pepper. Roast in the oven for about 40 minutes, until the vegetables are soft and caramelized.
- Blend the Sauce: Once roasted, transfer the vegetables to a blender along with the fresh basil and blend until you achieve a smooth sauce. Adjust seasoning if needed.
- Prepare Vegetables for Layering: Slice the eggplant, green zucchini, yellow zucchini, and the 200 g tomatoes into thin, even slices, about 1/8 inch thick, to ensure even baking.
- Assemble the Ratatouille: Spread the roasted tomato-onion sauce evenly at the bottom of a baking dish. Arrange the sliced vegetables on top in an alternating pattern (eggplant, zucchini, tomato), slightly overlapping them to create a visually appealing spiral or rows.
- Drizzle and Season: Drizzle the 2 tbsp olive oil over the layered vegetables and season with salt and pepper to taste, ensuring all layers are lightly seasoned.
- Bake the Ratatouille: Cover the baking dish with parchment paper or foil and bake at 375°F (190°C) for about 45 minutes to an hour, until the vegetables are tender but hold their shape. Remove the cover in the last 10 minutes to allow the top to slightly caramelize.
- Serve: Let the Ratatouille cool slightly before serving. Garnish with additional fresh basil if desired. Serve warm as a side or main dish.
Notes
- For best results, slice the vegetables uniformly to ensure even cooking.
- The sauce can be prepared in advance and refrigerated for up to 3 days.
- This dish is excellent served with crusty bread or over rice.
- Use high-quality olive oil to enhance flavor.
- Adjust chili flakes based on heat preference.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
