Make French ratatouille layered bake dish with this recipe
Ratatouille is a classic dish from Provence, France, known for its vibrant colors and rich flavors. Traditionally, it's a stewed vegetable dish. This tutorial will guide you in creating a baked version that is both vegetarian and eggless. By layering the bake, we preserve the essence of the original recipe while introducing a delightful texture to each bite. Let's get cooking.
Gather the following ingredients
To prepare this dish, you'll need one large eggplant, two medium zucchinis, two yellow squashes, three Roma tomatoes, one bell pepper (any color), one onion, three cloves of garlic minced, one cup of tomato sauce (preferably homemade for freshness), two teaspoons of dried thyme, one teaspoon of dried rosemary, salt and pepper to taste, and olive oil for drizzling.
Preparing the vegetables
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). While waiting for the oven to heat up, wash all your vegetables thoroughly. Slice the eggplant, zucchinis, yellow squashes, and Roma tomatoes into approximately one-eighth-inch thick rounds. Finely chop the bell pepper and onion. This uniformity in slicing ensures even cooking and an appealing presentation in your bake.
Sauteing onion and bell pepper
In a skillet, heat a drizzle of olive oil over medium heat. Begin by sauteing the chopped onion and bell pepper. Cook them until they soften and start to caramelize, which should take about five minutes. To prevent burning, add the minced garlic during the final minute of cooking. This sauteed mixture will serve as the flavorful base layer for your ratatouille bake.
Assembling your Ratatouille Bake
Evenly spread the tomato sauce at the bottom of a baking dish to prevent sticking and to infuse moisture into the vegetables as they cook. Next, add a layer of half of your sauteed onion and bell pepper mixture on top. Arrange slices of eggplant, zucchini, yellow squash, and tomato in alternating patterns (think concentric circles or rows) until the dish is completely filled.
Baking your masterpiece
Sprinkle thyme, salt, and pepper on vegetables. Drizzle with oil, cover with foil, and bake for 40 minutes. Remove foil, increase to 425 degrees, and bake 20 more minutes until tender. This step ensures a moist interior and crispy top, adding texture contrast to this flavorful, vegetarian, eggless dish. Ideal as a main or side.
