Ratatouille
Ingredients
- 1 mediumzucchini
about 8 ounces
- 1 mediumyellow summer squash
about 8 ounces
- 2 mediumchinese or japanese eggplant
about 8 ounces
- 2 mediumroma tomatoes
about 8 ounces total
- 1 smallyellow onion
- 1 smallred
orange, or yellow bell pepper
- 3 clovesgarlic
- ½ smallbunch fresh thyme
- ½ smallbunch fresh basil
- 4 tbspolive oil
divided
- 1 ¼ tspkosher salt
divided
- ¼ tspfreshly ground black pepper
- 1 ctomato purée
such as mutti
- 1 tspred wine vinegar
Directions
- 1
Arrange a rack in the middle of the oven and heat the oven to 375ºF.
- 2
Trim and cut the following with a mandoline or sharp knife crosswise into 1/16-inch-thick rounds: 1 medium yellow summer squash (about 2 cups), 1 medium zucchini (about 2 cups), 2 medium Chinese or Japanese eggplants (about 2 3/4 cups), and 2 medium Roma tomatoes (about 1 1/4 cups).
- 3
Dice 1 small yellow onion (about 1 cup). Trim and dice 1 small bell pepper (about 1 cup). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh thyme until you have 4 teaspoons. Pick the leaves from 1/2 small bunch fresh basil and finely chop until you have 1/4 cup.
- 4
Heat 2 tablespoons of the olive oil in a 10-inch oven-safe or cast iron skillet over medium heat until shimmering. Add the onion, bell pepper, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.
- 5
Add the garlic, 2 teaspoons of the thyme, and basil, and cook until fragrant, about 30 seconds. Add 1 cup tomato purée and stir to combine. Bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened, about 10 minutes.
- 6
Remove the skillet from the heat. Add 1 teaspoon red wine vinegar and stir to combine. Spread the sauce into an even layer.
- 7
Arrange the zucchini, yellow squash, eggplant, and Roma tomatoes on top of the sauce in a concentric circle: Start at the outer edge of the skillet and work inward, alternating the vegetables and overlapping the slices so that just a little bit of each slice is visible.
- 8
Drizzle the remaining 2 tablespoons of the olive oil over the vegetables. Sprinkle the remaining 2 teaspoons thyme and remaining 1/4 teaspoon kosher salt over the top.
- 9
Cover with a tight-fitting lid or aluminum foil. Bake until the vegetables are softened and have released their liquid, but are not browned around the edges, 45 to 50 minutes. Uncover and let sit for 5 minutes before serving. Garnish with torn basil leaves.
Ratatouille
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About this Recipe
Craving a vibrant, flavorful side dish that tastes like sunshine? This impressive one-pan Ratatouille brings the essence of summer to your table with minimal fuss. It's a delightful way to enjoy fresh vegetables, making it perfect for weeknight dinners or elegant gatherings.
Why This Ratatouille Works
What sets this Ratatouille apart is its elegant simplicity. By layering thinly sliced summer vegetables like zucchini, yellow squash, and eggplant over a savory tomato base, you create a stunning presentation that's easier to achieve than you might think. This recipe truly celebrates the bounty of the season, resulting in a dish that's both hearty and light, a true one-pan wonder that minimizes cleanup.
What to Expect
Prepare for a symphony of flavors and textures in every bite. You'll savor the tender, slightly sweet zucchini and yellow squash, the earthy notes of eggplant, and the bright acidity of Roma tomatoes and tomato purée, all harmoniously blended with aromatic garlic, fresh thyme, and basil. Each vegetable retains its distinct character while contributing to a wonderfully cohesive whole. This naturally vegan and gluten-free side dish is surprisingly satisfying, offering a light yet rich experience at just 135 calories per serving.
Customization & Variations
This versatile French-inspired side welcomes your personal touch. Feel free to experiment with different colored bell peppers to add more visual appeal or adjust the herbs to your liking—a sprinkle of fresh oregano could also be lovely. If Chinese or Japanese eggplant aren't available, regular globe eggplant can be used, though you might need to salt and drain it beforehand to reduce bitterness and moisture.
Serving & Context
This classic Ratatouille shines as a show-stopping side dish alongside grilled meats, fish, or plant-based proteins. It's equally delicious served warm or at room temperature, making it an excellent addition to a summer buffet or a casual family dinner.