Classic Baked Ratatouille with Garlic Tomato Sauce

Introduction:

This easy-baked ratatouille recipe is a true celebration of Mediterranean vegetables, perfect for anyone looking for a healthy, oven-baked dish.

Originating from Provence, France, ratatouille combines the fresh flavors of zucchini, eggplant, red onion, and tomatoes, all layered in a fragrant garlic tomato sauce.

It's a traditional French dish that's not only delicious but also simple to prepare, making it a great choice for a quick weeknight dinner or a special meal.

Fresh thyme and olive oil bring out the rich, natural flavors of the vegetables as they bake in the oven, creating a tender and savory result.

This healthy ratatouille recipe is packed with nutrients, making it both wholesome and flavorful.

The vibrant colors and rustic presentation make it visually appealing, perfect for serving to guests or family.

As the vegetables roast, they release their juices, blending with the garlic tomato sauce to create a rich, hearty base.

Whether you're serving it as a main dish or as a side, this traditional oven-baked ratatouille pairs wonderfully with grilled meats, fish, or crusty bread.

And the best part? It tastes even better the next day, allowing the flavors to fully develop.

This classic baked ratatouille is a must-try for anyone who loves simple, fresh, and flavorful dishes from the heart of French cuisine.

It's naturally gluten-free, vegan, and incredibly easy to customize.

Plus, it only requires basic pantry ingredients, making it a budget-friendly option. Once you try this version, it'll quickly become a staple in your kitchen.

Step-by-Step Recipe:

Ingredients:

• 1 medium zucchini, sliced into rings
• 1 small red onion, sliced into rings
• 1 medium eggplant, sliced into rings
• 2 medium tomatoes (1 for layering, 1 for sauce)
• 2 cloves garlic, minced
• 2 sprigs of fresh thyme
• Olive oil (2 tablespoons)
• Salt (to taste)
• Freshly ground black pepper (optional)

Instructions:

1. Prepare the Vegetables:
   Slice the zucchini, eggplant, red onion, and one tomato into even rings. Set aside.

2. Make the Garlic Tomato Sauce:
   Blend the other tomato with two cloves of minced garlic and a pinch of salt until smooth.

3. Layer the Vegetables:
   In a baking dish, pour the garlic tomato sauce evenly over the bottom. Layer the zucchini, eggplant, red onion, and tomato slices alternately in the dish, overlapping them slightly for a colorful presentation.

4. Season and Add Fresh Thyme:
   Drizzle the vegetables with olive oil. Sprinkle with salt and freshly ground black pepper if desired. Place sprigs of fresh thyme on top.

5. Bake:
   Preheat the oven to 180°C (350°F). Bake for 35-40 minutes, or until the vegetables are tender and slightly golden on top.

6. Serve:
   Let the ratatouille cool for a few minutes before serving. It can be enjoyed as a main course with bread or as a side dish.

Nutrition Facts (Per Serving):

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.