Baked Ratatouille is a rustic French dish that celebrates the harvest of summer vegetables in a flavorful and vibrant way. This dish consists of beautifully arranged slices of eggplant, zucchini, and tomatoes, with bell peppers and onions nestled between, creating a medley of textures and colors. Infused with garlic, fresh thyme, and a hint of olive oil, this dish bakes to a soft, melt-in-your-mouth consistency with a crisp top layer. The result is a stunning, wholesome, and aromatic dish that pairs perfectly with crusty bread or can be served as a side to a main course. This Baked Ratatouille is not only a feast for the eyes but also a celebration of simplicity and fresh ingredients, making it an ideal choice for a light, healthy meal.
Ingredients:
- 1 medium eggplant, thinly sliced
- 2 medium zucchinis, thinly sliced
- 3 large tomatoes, thinly sliced
- 1 red bell pepper, thinly sliced into rounds
- 1 yellow bell pepper, thinly sliced into rounds
- 1 medium red onion, thinly sliced into rings
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a round or oval baking dish with olive oil.
- Prepare the sauce: In a small bowl, mix together the minced garlic, 2 tablespoons of olive oil, dried thyme, dried basil, salt, and pepper. Set aside.
- Layer the vegetables: Arrange the sliced vegetables in the dish, alternating between eggplant, zucchini, tomatoes, bell peppers, and onion. Create a slightly overlapping pattern, forming a spiral or rows, depending on the shape of your baking dish.
- Drizzle the sauce: Once all the vegetables are arranged, drizzle the garlic and herb mixture evenly over the vegetables. Use a brush to ensure the garlic and oil coat all the layers.
- Cover and bake: Cover the baking dish with foil and place it in the preheated oven. Bake for about 30 minutes, until the vegetables are tender.
- Uncover and finish baking: Remove the foil, sprinkle grated Parmesan cheese on top if using, and return to the oven for an additional 15-20 minutes until the vegetables are fully cooked and slightly golden on top.
- Garnish and serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Enjoy your Baked Ratatouille as a main dish with crusty bread or as a side dish to roasted meats or fish!
