Classic French Ratatouille-Style Vegetable Bake
Jun 1
5 min read
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A visually stunning and flavorful French-inspired vegetable bake featuring layers of zucchini, eggplant, tomatoes, and bell peppers over a garlicky tomato sauce, all baked to perfection. This dish is a celebration of Mediterranean flavors, suitable as a wholesome main or delightful side.
This Classic French Ratatouille-Style Vegetable Bake is a vibrant and aromatic dish, inspired by the traditional Provençal flavors of southern France. The recipe layers thinly sliced zucchini, eggplant, tomatoes, and red bell peppers over a bed of rich tomato sauce infused with garlic, onions, and fresh herbs such as thyme and basil. After arranging the vegetables in a visually appealing spiral, the casserole is drizzled with olive oil, seasoned generously, and baked until the vegetables are soft, flavorful, and the edges turn deliciously golden brown. This dish is a celebration of summer produce and can be enjoyed as a main course with crusty bread or as a colorful side with meat or fish. The flavors meld together beautifully while baking, making this vegetable bake not only healthy and colorful but deeply satisfying. Whether served hot or at room temperature, it is perfect for family gatherings, potlucks, or as an elegant addition to any dinner table.
Ingredients
- Zucchini — 2 medium, thinly sliced
- Eggplant — 1 large, thinly sliced
- Tomatoes — 3 medium, thinly sliced
- Red bell peppers — 2, thinly sliced
- Yellow onion — 1, finely chopped
- Garlic cloves — 3, minced
- Olive oil — 4 tablespoons
- Tomato sauce — 1 1/2 cups
- Fresh thyme — 2 teaspoons, chopped
- Fresh basil — 1 tablespoon, chopped
- Salt — to taste
- Black pepper — to taste
Directions
1. Preheat the oven to 390°F (200°C).
2. Heat 1 tablespoon olive oil in a skillet and saute the chopped onion until translucent, about 4 minutes.
3. Add the minced garlic to the onions and cook for another minute.
4. Stir in the tomato sauce, fresh thyme, salt, and pepper. Simmer for 5 minutes, then spread the sauce evenly on the bottom of a deep baking dish.
5. Arrange the sliced zucchini, eggplant, tomatoes, and bell pepper in alternating layers or in a spiral over the sauce.
6. Sprinkle chopped basil, a bit more thyme, salt, and pepper over the arranged vegetables.
7. Drizzle the remaining olive oil over the top.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for another 15-20 minutes, or until vegetables are tender and edges are starting to caramelize.
10. Let the bake sit for 10 minutes before serving, garnished with extra basil if desired.