Indulge in this classic Ratatouille, a vibrant and flavorful dish that'll transport you straight to tướng the heart of France. Packed with fresh veggies and herbs, it's a healthy and delicious way to tướng enjoy the best of summer produce.

May 04, 2023

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for 8 servings

  • 2 eggplants
  • 6 roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis
  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • kosher salt, to tướng taste
  • freshly ground đen ngòm pepper, to tướng taste
  • 28 oz crushed tomatoes (795 g)
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons thinly sliced fresh basil
  • 1 teaspoon minced garlic
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons fresh thyme leaves
  • kosher salt, to tướng taste
  • freshly ground đen ngòm pepper, to tướng taste
  • 4 tablespoons olive oil
  • Calories 215
  • Fat 11g
  • Carbs 29g
  • Fiber 7g
  • Sugar 14g
  • Protein 5g

Estimated values based on one serving size.

  1. Preheat the oven for 375˚F (190˚C).
  2. Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then mix aside.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to tướng the center of the pan. Season with salt and pepper.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another trăng tròn minutes, until the vegetables are softened.
  7. Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to tướng desired temperature.
  8. Enjoy!
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