This vibrant and hearty dish is a celebration of summer vegetables, beautifully layered and baked to perfection.
Ingredients
Scale:
1 medium eggplant, diced into 1-inch cubes
2 medium zucchinis, sliced into thin rounds
1 bell pepper (red or yellow), diced
1 medium onion, chopped
2 cups ripe tomatoes, diced (or 1 can of diced tomatoes)
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil, preferably extra virgin
1 cup shredded mozzarella cheese (optional)
Fresh basil leaves for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the diced eggplant, sliced zucchini, diced bell pepper, chopped onion, and diced tomatoes. Add the minced garlic, thyme, oregano, salt, and pepper. Drizzle with olive oil and mix well.
In a large baking dish, layer the vegetable mixture evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and sprinkle the shredded mozzarella cheese evenly over the top. Return to the oven and bake uncovered for an additional 15-20 minutes.
Once baked, allow the ratatouille bake to cool for a few minutes. Garnish with fresh basil leaves and serve warm.
