How to Make Ratatouille

 

Ratatouille

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium yellow squash, thinly sliced
• 1 eggplant, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 medium tomatoes, thinly sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 can (14 oz) crushed tomatoes (optional for sauce)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp paprika (optional)
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Prepare the Sauce (Optional):

    1. Heat 1 tbsp olive oil in a skillet over medium heat.

    2. Sauté the onion until softened, about 3 minutes. Add the minced garlic and cook for another 

        minute.

    3. Stir in the crushed tomatoes, thyme, oregano, and paprika. Simmer for 10–15 minutes, stirring 

        occasionally. Season with salt and pepper.

    4. Spread the sauce evenly across the bottom of an oven-safe dish or skillet.

2. Prepare the Vegetables:

    1. Preheat your oven to 375°F (190°C).

    2. Arrange the thinly sliced zucchini, squash, eggplant, bell peppers, and tomatoes in alternating 

        layers (overlapping slightly) over the sauce in a spiral or row pattern.

3. Season and Drizzle:

    1. Drizzle the remaining olive oil over the arranged vegetables.

    2. Sprinkle with thyme, oregano, salt, and pepper.

4. Bake:

    1. Cover the dish with foil or parchment paper and bake for 30–40 minutes.

    2. Remove the cover and bake for an additional 10–15 minutes until the vegetables are tender and    

        lightly caramelized.

5. Serve:

    1. Let the ratatouille cool slightly. Garnish with fresh basil or parsley.

    2. Serve warm as a side dish, over rice or pasta, or with crusty bread.

Enjoy the beautiful colors, fresh flavors, and wholesome goodness of your homemade ratatouille! Would you like suggestions for wine pairings or tips on customizing this dish?

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