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Best Ratatouille

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This stunning French-inspired ratatouille features beautifully layered zucchini, squash, and eggplant over a rich, slow-simmered tomato and red pepper sauce. Baked to tender perfection in a cast iron skillet, it’s a vibrant, healthy, and flavorful vegan dish that’s as impressive as it is comforting.

Ingredients

Scale
  • For the Sauce:
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 can (15 oz) crushed tomatoes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • For the Vegetables:
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 eggplant, thinly sliced
  • 1 Roma tomato, thinly sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh thyme or basil, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet over medium heat, sauté the onion and garlic in olive oil for 2-3 minutes until soft. Add red bell pepper and cook for another 3 minutes.
  3. Stir in crushed tomatoes, thyme, basil, salt, and pepper. Simmer for 10 minutes until slightly thickened. Blend the sauce until smooth and spread it evenly in the bottom of an oven-safe skillet or baking dish.
  4. Arrange the sliced vegetables alternately (zucchini, squash, eggplant, tomato) in overlapping layers on top of the sauce in a circular pattern.
  5. Drizzle the top with olive oil and season with salt and pepper. Cover with foil.
  6. Bake for 40 minutes. Uncover and bake an additional 10-15 minutes until vegetables are tender and edges are lightly golden.
  7. Garnish with fresh thyme or basil before serving.

Notes

  • Use a mandoline slicer for evenly thin vegetable slices.
  • Let the dish rest for 10 minutes after baking for better slicing and flavor melding.
  • Customize with additional herbs like rosemary or herbes de Provence for deeper flavor.
  • Pairs well with crusty bread or a side of grains like quinoa or couscous.

Nutrition

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