Joe Roshkovsky
Delicious Oven-Baked Ratatouille
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. While there are many versions of ratatouille, it typically combines fresh summer vegetables like tomatoes, zucchini, and eggplant, all enhanced by herbs de Provence and baked to perfection. This oven-baked version provides a delightful mix of colors and flavors that can act as a perfect main course or a hearty side dish.
Ingredients:
– 2 medium zucchinis, thinly sliced
– 1 medium eggplant, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 4 large tomatoes, thinly sliced
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/4 cup chopped fresh basil (optional, for garnish)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease a large baking dish with a bit of olive oil.
3. Arrange the sliced vegetables in the baking dish, alternating them in a visually appealing pattern (e.g., zucchini, eggplant, bell pepper, tomato, onion, repeat).
4. In a small bowl, combine the minced garlic, olive oil, salt, black pepper, thyme, and rosemary. Mix well to form a seasoning blend.
5. Drizzle the seasoning blend evenly over the arranged vegetables.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly browned.
8. If desired, garnish the ratatouille with freshly chopped basil just before serving.
Serve hot as a main dish accompanied by crusty bread or as a side dish to complement your favorite protein. Enjoy your heavenly and healthy oven-baked ratatouille!
