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🍅🫑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.
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Prep Time 25 minutes
Cook Time 55 minutes
Servings: 4
Course: Dinner / Main Dish, 🌙 Dinner
Ingredients Method Notes

Ingredients
  

  • 2 zucchini, thinly sliced into rounds
  • 1 eggplant, thinly sliced into rounds
  • 3 ripe tomatoes, thinly sliced
  • 1  yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 red onion, finely chopped
  • 4  garlic cloves, minced
  • 3 tablespoons olive oil
  • 1  can crushed tomatoes (14 oz)
  • 1  tablespoons fresh thyme and basil
  • 1 pinch salt, pepper and paprika

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!