Ratatouille (Layered) Recipe

Indulge in a colorful medley of thinly sliced eggplant, zucchini, yellow squash, red bell pepper, onions, and tomatoes bathed in a rich tomato sauce infused with garlic, thyme, and oregano. This Baked Ratatouille Recipe harmoniously layers flavors for a delightful taste experience, making it a true Ratatouille Sauce Recipe masterpiece.

I love making this layered Ratatouille recipe because it’s so straightforward and full of flavor. I start by slicing 2 medium eggplants, 2 zucchinis and 2 yellow squashes thinly along with 2 red bell peppers to get all the colors in one dish.

Then I thinly slice a large onion and 4 medium tomatoes. I mix these with 3 cups of tomato sauce, 4 cloves garlic, 2 tablespoons olive oil, 1/2 teaspoon dried thyme and 1/2 teaspoon dried oregano with a pinch of salt and some black pepper to tasty perfection.

I layer the veggies carefully on a baking tray; this method is my twist on a classic Ratatouille Sauce Recipe and adds a unique value nutritionally, as it’s low in fat and high in vitamins. I always garnish with fresh basil leaves for that extra pop of flavor and serve it with crusty bread.

Enjoy this simple yet delicious Ratatouille Critic approved dish!

Why I Like this Recipe

1. I really love how this recipe brings together a ton of fresh veggies with a super tasty tomato sauce that just makes my kitchen smell amazing.
2. I like how easy it is to prep the vegetables even though they have to be sliced thinly, its not too hard and the flavors all come together perfectly in the oven.
3. I appreciate that its a healthy dish that still feels really comforting and homey, especially when paired with crusty bread to soak up that garlicky sauce.
4. I enjoy the mix of spices like thyme and oregano that add a nice touch to the dish, even if sometimes it feels like I’m improvising a bit in the kitchen.

Ingredients

• Eggplants is high in fiber and low in calories, adding healthy bulk to your diet.
• Zucchinis are rich in vitamin C and antioxidants, its great for keepin you healthy.
• Yellow squashes provide vitamins and a mild sweetness that balance savory flavors real well.
• Tomatoes bring tart and sweet notes along with vitamins A and C for extra zing.
• Tomato sauce gives a tangy, rich base, mixing with herbs for a bold tasty meal.
• Garlic intensifies flavors and has heart-healthy benefits making recipes pop even more.
• Fresh basil brings a bright aroma and finish to the dish giving it great taste.
• Olive oil cooks and binds ingredients nicely while addin healthy fats for heart good.

Ingredient Quantities

• 2 medium eggplants, sliced thinly
• 2 medium zucchinis, sliced thinly
• 2 yellow squashes, sliced thinly
• 2 red bell peppers, seeded and sliced thinly
• 1 large onion, thinly sliced
• 4 medium tomatoes, sliced thinly
• 3 cups tomato sauce (homemade or low sodium)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon salt, or more to taste
• Black pepper to taste
• Fresh basil leaves for garnish
• Crusty bread for serving

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish with a bit of olive oil.

2. Spread about 1 cup of tomato sauce evenly on the bottom of the dish.

3. Layer the thinly sliced eggplants evenly on top of the sauce, then add a layer of zucchinis next.

4. Next, add a layer of yellow squashes, then place the sliced red bell peppers over them.

5. Scatter the thinly sliced onions and tomatoes over the layers.

6. Mix the minced garlic with the remaining tomato sauce, the olive oil, salt, dried thyme, dried oregano, and a few cracks of black pepper.

7. Pour this sauce mixture carefully over the layered veggies so that it seeps between them.

8. Cover the dish with foil and bake for about 45 minutes until the vegetables start to soften.

9. Remove the foil and let the dish bake for another 15 minutes to let the top brown slightly.

10. Garnish with fresh basil leaves and serve warm with slices of crusty bread. Enjoy!

Equipment Needed

1. Preheated Oven
2. Baking Dish
3. Aluminum Foil
4. Cutting Board
5. Sharp Knife
6. Mixing Bowl
7. Measuring Cups and Spoons
8. Spatula or Spoon

FAQ

Ratatouille (Layered) Recipe Substitutions and Variations

• Eggplants: Instead of eggplant, you could try using portobello mushrooms. They have a meaty texture and work well in layered dishes.
• Red Bell Peppers: If red bell peppers are hard to find, try green or orange bell peppers. They add a similar crunch and sweetness.
• Tomato Sauce: If you dont have tomato sauce, crushed tomatoes or tomato puree can be used. You might need to simmer it a bit longer to get rid of extra liquid.
• Olive Oil: Out of olive oil? Use vegetable or canola oil instead. The flavor might be a bit different but it’ll still be delicious.

Pro Tips

1. Make sure you slice all the veggies as evenly as you can so they cook the same way, cause if some are thicker they might still be crunchier when everything else is soft.
2. Try mixing all your garlic, olive oil and spices into the tomato sauce a few minutes before you start layering. It helps the flavors blend better and stick to the vegetables.
3. If your foil doesn’t cover the dish perfectly, just scrunch it up to trap the steam. That way, the veggies get cooked nicely even in the corners.
4. Toast your crusty bread a bit before serving to add a satisfying crunch that goes great with the soft veggies.