Classic Ratatouille

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 eggplant, sliced into rounds
• 2 zucchinis, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 4 tomatoes, sliced into rounds
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
3. Layer Vegetables: In a large, oven-safe dish, layer the sliced vegetables in a spiral pattern, alternating between the eggplant, zucchini, yellow squash, bell peppers, and tomatoes. Drizzle with the sautéed onion and garlic mixture.
4. Season: Sprinkle the layered vegetables with dried thyme, oregano, salt, and pepper. Drizzle with a bit more olive oil.
5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the vegetables are tender and slightly caramelized.
6. Garnish and Serve: Remove the ratatouille from the oven and let it cool slightly. Garnish with fresh basil leaves before serving. Enjoy hot or at room temperature.

Notes:

Ratatouille is a versatile dish that can be served as a main course or as a side. It's also great for meal prep, as the flavors improve over time.

About This Dish:

Ratatouille is a traditional French Provençal stewed vegetable dish, originating from Nice. It's a colorful and healthy dish that highlights the flavors of summer vegetables.

Nutritional Information:

Nutrient	Amount per Serving
Calories	150 kcal
Fat	7g
Carbohydrates	20g
Protein	3g

User Reviews:

Sophie L.: "This ratatouille was delicious! The layers of vegetables looked beautiful, and the flavors were amazing."

James W.: "A great way to use up summer vegetables. I served it with crusty bread, and it was a hit!"