Ratatouille with Summer Vegetables
A classic French dish that closely resembles the Greek briam, this vibrant vegetable ratatouille is bursting with the fresh, sun-kissed flavors of summer. Simple, wholesome, and deeply aromatic, it makes a delicious main or side dish
A classic French dish that closely resembles the Greek briam, this vibrant vegetable ratatouille is bursting with the fresh, sun-kissed flavors of summer. Simple, wholesome, and deeply aromatic, it makes a delicious main or side dish
Info
Prep Time:
15mCook Time:
50mDifficulty Level:
Ingredients
For the Vegetable Layer:
- 2 ripe tomatoes
- 2 zucchinis
- 1 medium onion
- 1 slender eggplant (preferably Tsakoniki variety)
- 1 sweet long green pepper
- ¼ cup extra virgin olive oil
- Salt and freshly ground pepper, to taste
For the Sauce Base:
- 3 ripe tomatoes, grated
- 3 cloves garlic, finely chopped
- 1 roasted red pepper, finely chopped
- 1 onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 sprig fresh thyme or a pinch of dried oregano
Directions
Prep the Vegetables
Wash and dry all vegetables thoroughly. Slice the tomatoes, zucchinis, onion, eggplant, and green pepper into thin, even rounds (about ½ cm thick).Make the Sauce Base
In an ovenproof baking dish, spread the grated tomatoes evenly. Add the garlic, chopped onion, roasted pepper, parsley, and thyme (or oregano). Stir gently to combine.Assemble the Ratatouille
Arrange the sliced vegetables on top of the sauce in an alternating pattern (tomato, zucchini, eggplant, pepper, onion, and repeat), forming a spiral or rows, depending on your dish.Season and Bake
Drizzle the olive oil over the top and season with salt and pepper. Cover the dish with parchment paper and foil.Bake in a preheated oven at 170°C (340°F) with fan, on the middle rack, for 40 minutes.
Finish the Dish
Uncover and continue baking for another 15 minutes, until the vegetables are lightly browned and the juices have reduced, leaving the dish with just its rich olive oil base.Serve
Let the ratatouille cool slightly to room temperature. Serve as-is or optionally with crumbled feta cheese and crusty bread.4 Servings
Recipe Tips
For extra depth of flavor, try grilling the eggplant and zucchini slices briefly before assembling the dish. This adds a subtle smoky note that enhances the rustic charm of this Mediterranean favorite.