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Baked Ratatouille

A warm, comforting dish made from a variety of roasted vegetables, including zucchini, eggplant, and bell peppers, offering a delightful mix of flavors and textures.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchinis, sliced
  • 1 medium eggplant, diced
  • 1 medium bell pepper, sliced
  • 2 medium tomatoes, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
Other Ingredients
  • 2 tablespoons olive oil plus extra for greasing
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • for garnish Fresh basil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a baking dish lightly with olive oil to prevent sticking.
  2. Prep your vegetables. Slice the zucchinis into rounds, dice the eggplant into bite-sized pieces, slice the bell pepper, chop the onion, and dice the tomatoes. Mince the garlic.
Combining Ingredients
  1. In a large bowl, combine the sliced zucchini, eggplant, bell pepper, tomatoes, onion, and garlic. Drizzle with olive oil, sprinkle thyme, and season with salt and pepper. Toss everything together until the vegetables are well-coated.
Baking
  1. Pour the vegetable mixture into the prepared baking dish. Keep the layers organized and colorful for visual appeal.
  2. Cover with aluminum foil and bake for 25 minutes. After that, uncover the dish and bake for an additional 15-20 minutes, until the edges are crisp.
Serving
  1. Remove from the oven and let it sit for a few minutes. Garnish with fresh basil before serving. Enjoy warm or at room temperature!

Notes

Consider adding mushrooms for an earthy flavor or carrots for natural sweetness. Avoid cutting vegetables too small to ensure even roasting. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months. Reheat in the oven to maintain texture.