Easy Ratatouille Recipe
- cook TIME 1 hr
- prep TIME 30 mins
- total TIME 1 hr 30 mins
Ingredients (13)
- 14 oz zucchini green and yellow, sliced
- 14 oz tomatoes sliced
- 6 oz eggplants sliced
- 13.4 oz red bell peppers
- 1/2 cup tomato juice
- 2 tbsp garlic minced
- 4 tsp thyme
- 2 oz onion
- 3 tbsp olive oil divided
- 3 tbsp parsley
- 1/4 cup unsalted vegetable stock
- 1/4 tsp salt
- 1/2 tsp ground black pepper
INSTRUCTIONS
Preheat the oven to 475°F.
Roast 13.4 oz red bell peppers whole until well-done and their skins peel off (roughly 20 minutes).
Remove from the oven, cover them with aluminum foil, and let them rest for 5 minutes to cool down.
Peel and core the red bell peppers. Cut them into slices.
Make the sauce: In a blender, put red bell peppers, 1/2 cup tomato juice, 2 oz onion, 2 tbsp garlic, 3 tbsp parsley, 1/4 cup vegetable stock, 1/4 tsp salt, 1/2 tsp ground black pepper, and 2 tbsp of olive oil. Blend into a thick sauce.
In a large and shallow glassware baking dish, pour 3/4 of the sauce on the bottom of the pan and spread evenly.
Arrange the vegetable slices (14 oz green and yellow zucchini, 14 oz tomatoes, 6 oz eggplants) into the pan by overlapping one on top of another, alternating the colors. It’s best to have one pattern and stick to it; we went with the order of tomato, green zucchini, yellow zucchini, then eggplant.
Ladle the remaining sauce atop the vegetables and drizzle with 1 tbsp of olive oil.
Bake for 1 hour at 400°F. You can check for doneness after 30 minutes and then every 5 minutes after that, and adjust the baking time accordingly if needed.
Arrange a stack of vegetables on a plate and spoon the sauce over. Garnish with fresh sprigs of thyme. Enjoy it hot.
