Ratatouille is the ultimate summer comfort food, and it’s easier to make than you think! Layer rounds of fresh garden veggies over garlicky tomato sauce, then roast low and slow until tender.
When you’re in the mood for a meatless dinner, it doesn’t get much better than this classic French Provençal ratatouille. Once considered a peasant food, this dish is now one of the most revered veggie meals you can make.
Start by choosing veggies of similar size, so when you slice them into rounds they can stack easily against each other. We used small zucchini, eggplant, red onions, and tomatoes. However, you could also layer in yellow squash, or regular onions instead of red onions.
Start by mixing up the tomato sauce that sets on the base of the baking dish. Stir crushed tomatoes with fresh garlic, fennel seeds, red pepper, black pepper, onion powder, and herbs de Provence. Tip: If you don’t have herbs de Provence on hand, simply use ¼ tsp each of rosemary, oregano, and thyme instead.
Next, layer the veggie rounds upright in an alternating pattern over the sauce. Continue making about three rows of veggies until the baking dish is full.
Bake at 350°F for 50 minutes to 1 hour, or until the veggies are soft and fragrant. Serve hot, garnished with freshly chopped basil. Enjoy!
Tip: You can store leftovers in an airtight container in the refrigerator for up to 3 days.
