Ratatouille
Ingredients
The vegetables
-
2
pounds
ripe red tomatoes
-
1
medium
eggplant
-
1
large
bell pepper
-
1
medium-to-large
zucchini
-
1
large
yellow squash
-
1
medium
yellow onion
-
4
cloves
garlic
-
¼
cup
chopped fresh basil
The seasonings and oil
-
5
tablespoons
extra-virgin olive oil
-
¾
teaspoon
fine sea salt
-
¼
teaspoon
red pepper flakes
-
¼
teaspoon
dried oregano
-
black pepper
to taste
Instructions
- Preheat the oven to 425°F and prepare two baking sheets.
- Grate the tomatoes and set aside.
- Toss the eggplant with olive oil and salt on one baking sheet.
- Toss the bell pepper, zucchini, and yellow squash with olive oil and salt on another baking sheet.
- Bake both pans for 15 minutes, stirring halfway through.
- Meanwhile, cook the onion and salt in a pot until tender, then add garlic and cook until fragrant.
- Add the grated tomatoes to the pot and simmer.
- After 15 minutes, stir the vegetables and swap their positions in the oven.
- Bake until the eggplant is golden, then add it to the tomato sauce.
- Continue baking the other vegetables until caramelized, then add them to the sauce.
- Stir in basil, red pepper flakes, oregano, and adjust seasoning to taste.
- Serve immediately or let cool before refrigerating.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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