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Oven-Baked Ratatouille

This oven-baked ratatouille transforms fresh vegetables into a rich, caramelized mosaic through slow roasting. Layers of zucchini, eggplant, bell peppers, and tomatoes are baked until tender and slightly browned, developing deep flavors and a rustic, stew-like texture. The final dish features vibrant, melding flavors with a fragrant, golden surface.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Provençal
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 medium zucchini small, firm zucchinis preferred
  • 1 large eggplant choose glossy, heavy eggplants
  • 2 bell peppers red or orange for vibrant color
  • 3 large heirloom or vine-ripened tomatoes juicy and flavorful
  • 4 cloves garlic thinly sliced
  • 2 tsp dried thyme
  • 1/4 cup extra virgin olive oil generous drizzle
  • a few fresh basil leaves fresh basil roughly chopped, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Baking dish
  • Sharp Knife

Method
 

  1. Preheat your oven to 190°C (375°F). Lightly oil your baking dish and set aside.
  2. Using a sharp knife, slice the zucchini, eggplant, bell peppers, and tomatoes into about 0.5 cm (1/4 inch) thick rounds, ensuring all slices are uniform for even baking.
  3. Begin layering the vegetables in the baking dish—start with zucchini, overlapping slightly, then add eggplant, followed by bell peppers, and finish with a layer of tomatoes. Repeat the layers until the dish is filled, ending with the tomato slices on top.
  4. Sprinkle salt, pepper, and dried thyme evenly over each layer. Drizzle generously with olive oil, ensuring the vegetables are well coated, and scatter the sliced garlic across the top for aroma.
  5. Cover the dish loosely with aluminum foil and place it in the oven. Bake for 40 minutes until the vegetables are tender and bubbling with fragrant juices.
  6. Remove the foil and increase the oven temperature to 200°C (390°F). Bake uncovered for an additional 15-20 minutes, until the top is golden and caramelized edges form.
  7. Check that the vegetables are fork-tender, and juices are bubbling around the edges. The aroma should be sweet, smoky, and herbaceous.
  8. Allow the ratatouille to rest for about 10 minutes before serving. This helps the flavors meld and the dish to set slightly, making it easier to serve.
  9. Garnish with fresh basil leaves and serve warm, paired with crusty bread or over rice for a hearty, rustic meal.