Modern Ratatouille Recipe

About this recipe

This modern take on the classic ratatouille combines vibrant vegetables and aromatic herbs to create a hearty and wholesome dish. Baked to perfection, this recipe celebrates the natural flavors and textures of fresh produce, making it a delightful addition to any meal.

Ingredients

• 1 medium eggplant, diced into 1/2-inch cubes
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 large red bell pepper, cut into 3/4-inch squares
• 1 large yellow onion, chopped
• 3 cloves of garlic, minced
• 2 medium tomatoes, diced
• 3 tablespoons of olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• Salt and pepper to taste

Directions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Toss the eggplant with olive oil and salt on a baking sheet, and the zucchini, squash, and bell pepper on another sheet.

3. 3

   Bake both pans for about 25 minutes, stirring halfway through. The eggplant will finish sooner.

4. 4

   In a skillet, sauté the onion and garlic with olive oil until soft.

5. 5

   Add the diced tomatoes, thyme, and oregano to the skillet. Cook until the sauce thickens.

6. 6

   Combine the roasted vegetables with the sauce in a large baking dish.

7. 7

   Drizzle remaining olive oil, season with salt and pepper.

8. 8

   Bake for an additional 15 minutes, until leisurely browned.