Ratatouille. A veggie lovers dream.
Ratatouille is a simple vegetable dish that is typically made up of eggplant, onion, zucchini, tomatoes and peppers but as with most things in the culinary world, it’s a blank canvas just waiting for you to put your own flare into it.
This recipe is a much simpler recipe than most others of its kind out there.
The vegetables, if cooked correctly, are crisp yet tender and the flavours of these few and simple ingredients dance together beautifully.
Enjoy this vegetable casserole on it’s own, tossed into pasta or served over rice or quinoa!
- 1/2 onion diced
- 2 garlic cloves thinly sliced
- 1 can (213 ml) tomato puree
- 2 tablespoons olive oil
- 1 small eggplant sliced very thinly
- 1 small zucchini sliced very thinly
- 1 red pepper ends removed and sliced thinly (so you have pepper circles not strips)
- 1 yellow pepper ends removed and sliced thinly (again so you have pepper circled not strips)
- Salt and pepper (you decide how much of each depending on your tastes)
- Fresh sprigs of thyme (as much as you want! I love thyme so I went to town!)
- Preheat oven to 375 degrees F.
- Pour tomato puree into an oval baking dish.
- Add the sliced garlic cloves, chopped onion into the sauce, one tablespoon of olive oil and salt and pepper (again, to your own taste!)
- Layer prepared vegetables on top of the tomato puree, salting and peppering on top of each layer.
- Drizzle the remaining tablespoon olive oil over the vegetables and add salt and pepper. Remove the leaves from the thyme sprigs and sprinkle over top of the entire casserole dish.
- Bake for approximately 45 minutes. Vegetables should be crisp yet tender and the tomato puree should be bubbling around the veggies.
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