Looking for a lighter meal that’s still packed with flavor? Savor the roasted vegetables that make ratatouille such a comforting and simple meal to make.
Classic French ratatouille is more of a stew, but Julia Child preferred making it by thinly slicing the vegetables and layering them neatly in a casserole dish. This recipe follows the latter method, which makes for a beautiful and colorful presentation that almost makes the ratatouille look too good to eatÖ almost.
Ratatouille is a great dish to serve for anyone with food allergies or dietary restrictions, because it doesn’t contain any dairy, gluten, nuts, or meat. The dish itself is also versatile, serving as a solid side or a hearty main course over couscous, quinoa, or pasta. If you’re not worried about dairy, feel free to sprinkle Parmesan cheese over the top for added flavor.
30min to prepare (makes 4 servings)
- 1 six-ounce can tomato paste *
- 1/2 onion, chopped
- 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
- 4 tablespoons olive oil (divided)
- 3/4 cup water
- 1 small eggplant, thinly sliced **
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 bell peppers, thinly sliced (we recommend one red and one yellow)
- 1 teaspoon fresh thyme leaves (can substitute basil leaves)
- Salt and pepper to taste
- Preheat oven to 375 degrees F.
- Place a skillet over medium heat and add the chopped onion, sautÈing the onion until tender and translucent (only a few minutes). Then, add the garlic and sautÈ for another minute. Remove the skillet from the heat and set aside.
- Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautÈed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish.
- Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.
- Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish ñ alternating between vegetables. Youíll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.
- Finish by drizzling the top of the vegetables with twotablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.
- Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.
- Bake until the vegetables are tender and fully roasted, about 45 minutes.
- *If you donít have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce.
- ** If youíre going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesnít get soggy.
Recipe adapted from All Recipes