ratatouille
Ratatouille is a French vegetable stew prepared by layering and baking sliced vegetables with herbs and olive oil.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (medium-sized, sliced into 1/4 inch rounds) | 2 | Count |
| Zucchini (medium-sized, sliced into 1/4 inch rounds) | 2 | Count |
| Yellow Squash (medium-sized, sliced into 1/4 inch rounds) | 2 | Count |
| Red Bell Pepper (sliced into thin strips) | 1 | Count |
| Yellow Bell Pepper (sliced into thin strips) | 1 | Count |
| Onion (large, thinly sliced) | 1 | Count |
| Tomato (medium-sized, thinly sliced) | 4 | Count |
| Garlic (minced) | 4 | Clove |
| Olive Oil (extra virgin) | 60 | Milliliters |
| Thyme (fresh) | 1 | Bunch |
| Basil (fresh, chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Preheat the oven to 190 degrees Celsius.
- In a large ovenproof dish, drizzle some olive oil and spread the minced garlic evenly.
- Arrange the sliced eggplant, zucchini, yellow squash, bell peppers, onion, and tomatoes in alternating layers.
- Sprinkle salt, black pepper, and thyme over the layered vegetables.
- Drizzle the remaining olive oil over the top and cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the vegetables are tender.
- Garnish with fresh basil before serving.
Kitchen equipment
Mandoline SlicerOvenproof Dish