Ratatouille is a classic dish of Provençal cuisine, known for its colorful vegetables and richly flavored sauce. Here is a recipe that highlights vegetables arranged in thin slices, offering an appearance as beautiful as it is delicious.
Ingredients
- 2 red tomatoes
- 2 yellow tomatoes
- 2 small zucchinis
- 2 small eggplants
- 400 ml of tomato sauce (preferably homemade with onion, garlic, Provence herbs, salt, and pepper)
- Olive oil
- Salt and pepper
- Provence herbs or fresh thyme
Instructions
- Prepare the vegetables: Wash all the vegetables. Trim the ends of the zucchinis and eggplants. Slice the tomatoes, zucchinis, and eggplants into approximately 2 mm thick rounds. Try to keep the size of the slices uniform for even cooking.
- Assemble: Take a round baking dish or an oven-safe pan. Pour the tomato sauce into the bottom of the dish and spread it out evenly. Start arranging the slices of vegetables upright, alternating them (red tomato, zucchini, eggplant, yellow tomato) in a concentric circle from the edge to the center. Continue until the dish is beautifully filled.
- Seasoning: Preheat your oven to 190°C (375°F). Drizzle the vegetables with a little olive oil and sprinkle with salt, pepper, and Provence herbs or fresh thyme. Cover the dish with aluminum foil.
- Bake: Bake the covered ratatouille for about 40 minutes. Then, remove the foil and continue baking for an additional 20 minutes or until the vegetables are tender and slightly caramelized on top.
- Serving: Let it rest for a few minutes before serving. This ratatouille can be served both hot and cold, as a side dish or as a vegetarian main course.
For an even more gourmet touch, you can sprinkle grated Parmesan over the top before the final phase of baking without the foil, to get a nice golden crust.
Enjoy your meal!