Ratatouille
This is a beautiful dish to incorporate fresh vegetables and fresh herbs!
Ingredients
- 1 eggplant sliced as thin as you can get it.
- 12-15 roma tomatoes sliced as thin as you can get it
- 3 zucchinis sliced as thin as you can get it
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- salt to taste
- pepper to taste
- 2 tablespoons chopped fresh basil
- Herbed Oil Seasoning
- 2 tablespoons chopped fresh basil
- 1 teaspoon garlic minced
- 4 tablespoons chopped fresh basil
- 1 teaspoon garlic minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons fresh thyme
- salt to taste
- pepper to taste
- 4 tablespoons olive oil
Instructions
- Preheat the oven for 375˚F.
- Heat the olive oil in a large skillet over medium-high heat.
- Sauté the onion, garlic, and bell peppers until soft, about 10 minutes.
- Season with salt and pepper, then add about 1/3 of the sliced tomatoes. Cook until the tomatoes have cooked down, adding olive oil to the pan as needed.
- Once everything is fully incorporated.
- Remove from heat, stir in the basil, and transfer the cooked vegetables into the bottom of a casserole pan.
- Smooth out the surface evenly with a spatula.
- On top of the cooked vegetables start arranging the sliced veggies in alternating patterns.
- Line the outline of the casserole pan with eggplant, then start layering upright the rest of the vegetables.
- Line up, eggplant, tomato, zucchini and repeat starting from one end of the casserole dish to the other.
- Season with salt and pepper and set aside.
- In a small bowl, make the Herbed Oil Seasoning by mixing together the basil, garlic, parsley, thyme, salt, pepper, and olive oil.
- Poor the herb seasoning over the ratatoullie.
- Cover the pan with foil and bake for 40 minutes.
- Carefully uncover the dish, then bake for another 20 minutes, until the vegetables are softened.
- Serve with freshly grated parmigiana cheese!
