Don't miss our holiday offer - up to 50% OFF!
🍅🫑Gourmet Layered Ratatouille🍅🫑
A stunning layered French ratatouille with thinly sliced zucchini, eggplant, tomatoes and bell peppers over a rich herb sauce — just like the movie, but on your table.
Ingredients
Method
- Make the base sauce: Preheat oven to 375°F (190°C). Heat 2 tbsp of 3 tablespoons olive oil in an oven-safe skillet over medium heat. Sauté 1 red onion, finely chopped and 4 garlic cloves, minced for 3 minutes 03:00 until soft.
- Simmer the sauce: Add 1 can crushed tomatoes (14 oz) to the skillet, season with 1 pinch salt, pepper and paprika and half of 1 tablespoons fresh thyme and basil. Simmer for 5 minutes 05:00 until slightly thickened.
- Layer the vegetables: Remove from heat. Arrange 2 zucchini, thinly sliced into rounds, 1 eggplant, thinly sliced into rounds, 3 ripe tomatoes, thinly sliced, 1 yellow bell pepper, thinly sliced, and 1 red bell pepper, thinly sliced in alternating overlapping slices on top of the sauce, in a circular pattern starting from the outside.
- Season and drizzle: Drizzle remaining 3 tablespoons olive oil over the vegetables. Season with 1 pinch salt, pepper and paprika and sprinkle with remaining 1 tablespoons fresh thyme and basil.
- Bake: Cover tightly with foil and bake for 55 minutes 55:00. Remove foil and bake 15 more minutes until vegetables are tender and slightly caramelized.
- Rest and serve: Let rest 5 minutes, garnish with fresh basil and serve directly from the skillet.
Notes
Tip: Use a mandoline slicer if you have one — uniform thin slices make the layers look stunning and cook evenly. Cover tightly with foil before baking to keep the vegetables moist. The leftovers taste even better the next day!