Description
This colorful vegetable bake is inspired by classic French ratatouille and features layers of eggplant, zucchini, yellow squash, and Roma tomatoes over a savory tomato and herb sauce. It is a fresh, wholesome dish that works as a vegetarian main course or flavorful side.
Ingredients
1 medium zucchini
1 medium yellow summer squash
2 medium Chinese or Japanese eggplants
2 medium Roma tomatoes
1 small yellow onion
1 small red, orange, or yellow bell pepper
3 cloves garlic
1/2 small bunch fresh thyme
1/2 small bunch fresh basil
4 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup tomato purée
1 teaspoon red wine vinegar
Instructions
1. Arrange a rack in the middle of the oven and preheat the oven to 375°F.
2. Slice the zucchini, yellow squash, eggplant, and Roma tomatoes into very thin rounds using a mandoline or sharp knife.
3. Dice the onion and bell pepper, mince the garlic, and prepare the thyme and basil.
4. Heat 2 tablespoons olive oil in a 10-inch oven-safe or cast-iron skillet over medium heat.
5. Add the onion, bell pepper, 1 teaspoon kosher salt, and black pepper.
6. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften.
7. Add the garlic, 2 teaspoons thyme, and chopped basil.
8. Cook for about 30 seconds, just until fragrant.
9. Add the tomato purée and stir well.
10. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
11. Remove the skillet from the heat and stir in the red wine vinegar.
12. Spread the sauce into an even layer across the bottom of the skillet.
13. Arrange the zucchini, yellow squash, eggplant, and tomato slices in overlapping concentric circles over the sauce.
14. Drizzle the remaining 2 tablespoons olive oil over the vegetables.
15. Sprinkle with the remaining thyme and remaining kosher salt.
16. Cover the skillet tightly with a lid or aluminum foil.
17. Bake for 45 to 50 minutes, until the vegetables are tender.
18. Uncover and let the dish rest for 5 minutes.
19. Garnish with fresh torn basil before serving.
Notes
The zucchini, yellow squash, and eggplant can be sliced up to 1 day in advance and stored in an airtight container in the refrigerator.
The entire dish can be assembled up to 1 day before baking.
If baking the assembled dish from cold, let it sit at room temperature while the oven preheats and add 5 to 10 minutes to the cooking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat in a 350°F oven until warmed through.
Slice the vegetables as evenly as possible so they cook at the same rate.
Simmer the tomato sauce until slightly reduced to help prevent excess moisture in the finished dish.
- Prep Time: 35 to 45 minutes
- Cook Time: 45 to 50 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: French Inspired
Nutrition
- Serving Size: 1 serving
- Trans Fat: 0 g
- Cholesterol: 0 mg