Made with AI
Baked Ratatouille
Ingredients
- medium zucchinis2 pieces
- large eggplant1 piece
- red bell peppers2 pieces
- yellow onion1 piece
- tomatoes3 pieces
- garlic cloves4 cloves
- tomato sauce1/2 cup
- olive oil2 tablespoons
- dried basil1 teaspoon
- dried oregano1 teaspoon
- Saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Wash and slice the zucchinis, eggplant, bell peppers, and tomatoes into approximately 1/16-inch (
- 3
5-mm) rounds, then set aside.
- 4
Peel and finely chop the onion and garlic. Sauté them in a skillet with olive oil over medium heat until they are soft and translucent.
- 5
Spread the tomato sauce on the bottom of a baking dish and sprinkle half of the dried basil and oregano on top.
- 6
Arrange the sliced veggies in a spiral or alternating pattern (zucchini, eggplant, bell pepper, tomato) on top of the sauce from the outer edge to the inside of the dish.
- 7
Drizzle the remaining olive oil over the vegetables and sprinkle the remaining basil and oregano, as well as salt and pepper to taste.
- 8
Cover the dish with a piece of parchment paper cut to fit inside or with aluminum foil.
- 9
Bake for 45-55 minutes, until the vegetables are tender.
- 10
Optional: For a roasted appearance, remove the cover and broil for an additional 5-10 minutes.
- 11
Remove from oven, let it cool for a few minutes, and serve warm.
