Créé avec l’IA
Ratatouille Tian
60 min Facile
Ingrédients
4 Portions
- eggplant1 whole
- tomatoes3 whole
- zucchinis2 whole
- yellow squashes2 whole
- red onion1 whole
- garlic2 cloves
- olive oil2 tablespoons
- herbes de Provence1 teaspoon
- saltto taste
- pepperto taste
- fresh parsleyfor garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Thinly slice the eggplant, tomatoes, zucchinis, and yellow squashes into approximately 1/16-inch (
- 3
5-mm) rounds.
- 4
Peel and finely chop the red onion and garlic cloves.
- 5
In a baking dish, spread the chopped onion and garlic evenly across the bottom. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- 6
Arrange the sliced vegetables in the baking dish vertically, in an alternating pattern (eggplant, tomato, zucchini, yellow squash) until the dish is filled.
- 7
Drizzle the remaining tablespoon of olive oil over the vegetables and sprinkle with herbes de Provence, salt, and pepper.
- 8
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
- 9
After 40 minutes, remove the foil and bake for another 20 minutes, or until the vegetables are soft and lightly browned.
