Recipe-o'-clock: Cook this hearty ratatouille casserole
Ratatouille is a traditional French stewed vegetable dish, originating from Nice. It's known for its vibrant colors and hearty flavors, often associated with the late summer when fresh produce is in abundance. This eggless and vegetarian casserole version offers a baked twist on the classic, making it a perfect main course or side dish for any meal. So let's get cooking.
Gather the following ingredients
To prepare this dish, you will need one medium zucchini, one yellow squash, one small eggplant, two bell peppers (one red and one yellow), three tomatoes, two onions, four cloves of garlic, one-fourth cup of olive oil, two tablespoons of tomato paste, a handful of fresh basil leaves, one teaspoon of dried thyme, and salt and pepper to taste.
Preparing the vegetables
Begin by washing all vegetables thoroughly. Slice zucchini, yellow squash, eggplant, and tomatoes into rounds about a quarter inch thick. Finely dice onions and mince garlic for flavor infusion. Remove seeds and membranes from bell peppers, cutting them into strips. These preparatory steps are key to achieving even cooking and a harmonious blend of the vegetables' flavors.
Crafting the sauce base
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Heat a pan on medium, adding half the olive oil. Saute onions until translucent, then add garlic, cooking for one more minute. Mix in tomato paste until it's well combined with the onions and garlic. Season the base with salt and pepper to your preference.
Assembling the casserole
Evenly spread the sauce base in a baking dish. Arrange the zucchini, squash, eggplant, tomatoes and bell pepper slices in alternating layers on top of the sauce. Choose to create straight rows or a decorative spiral pattern. Layering the vegetables snugly is important for them to maintain their shape and ensures even cooking throughout the casserole when it's baked.
Baking to perfection
Pour the rest of the olive oil over the vegetables, and season with dried thyme, basil, salt, and pepper. Cover with foil and bake for 40 minutes. Then remove the foil and bake for 20 more minutes until the vegetables are tender and have a slight browning. Serve this warm dish as a celebration of the abundance of summer, relishing each flavorful spoonful.
