mediummainveganCC0 1.0 Universal
Classic French Oven-Baked Ratatouille
A colorful medley of eggplant, zucchini, bell peppers, and ripe tomatoes slow-baked with olive oil, garlic, and fresh herbs.
Prep
20 min
Cook
40 min
Total
60 min
Ingredients
6servings
- Medium eggplant1 piece
- Zucchini squash2 piece
- Red and yellow bell peppers2 piece
- Ripe tomatoes4 piece
- Yellow onion1 piece
- Garlic cloves4 clove
- Extra virgin olive oil40 ml
- Dried thyme1 tsp
- Salt
- Black pepper
Preparation Steps
1
Preheat oven to 190°C (375°F). In a skillet, sauté onion and garlic in 1 tablespoon olive oil over medium heat for 4-5 minutes.
5 min timer
2
Add chopped tomatoes and thyme, simmering for 5 minutes to form a light, fragrant tomato base.
5 min timer
3
Spread tomato sauce in the bottom of a baking dish. Top with diced eggplant, zucchini, and bell peppers. Drizzle with remaining oil, salt, and pepper.
4
Bake in the oven for 35-40 minutes until all vegetables are tender, roasted, and fragrant.
40 min timer
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Provenance & Public Domain Audit
Source: USDA SNAP-Ed Connection - Classic Ratatouille (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal