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Celebrate the bounty of summer with this French vegetable medley! Ratatouille combines eggplant, zucchini, and bell peppers in a light tomato sauce for a wholesome dish that’s both delicious and pretty on the plate.
Preheat your oven to 375°F (190°C).
Slice the eggplant, zucchini, and bell peppers into thin rounds.
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until softened.
Stir in the tomato sauce and season with salt, pepper, thyme, and basil. Let it simmer for about 5 minutes.
Spread the sauce mixture across the bottom of a baking dish.
Arrange the sliced vegetables in a spiral pattern, showcasing each type, over the sauce in the baking dish.
Drizzle more olive oil over the top and season with additional salt and pepper.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, until the vegetables are tender.
Let it cool for a few minutes before serving. Enjoy your colorful ratatouille!
