This Ratatouille is a vibrant and flavorful dish, perfect as a stunning side or a light main course.

It’s healthy, colorful, and pairs beautifully with a slice of crusty bread. A feast for the eyes and the taste buds!

Ingredients

1 (6 oz) can tomato paste
½ onion, chopped
¼ cup minced garlic
¾ cup water
4 tbsp olive oil, divided
salt and black pepper to taste
1 small eggplant, trimmed and thinly sliced
1 zucchini, trimmed and thinly sliced
1 yellow squash, trimmed and thinly sliced
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 tsp fresh thyme leaves
fresh parsley, chopped

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: In a 10-inch square baking dish, mix tomato paste, onion, garlic, water, and 1 tbsp olive oil. Season with salt and pepper.

Step 3: Arrange overlapping slices of eggplant, zucchini, squash, and peppers in the dish, forming a colorful spiral.

Step 4: Drizzle the remaining 3 tbsp olive oil over the veggies. Season with salt, pepper, and thyme. Cover with parchment paper.

Step 5: Bake for 45 minutes, or until the vegetables are tender and roasted.

Step 6: Remove from the oven, garnish with parsley, and serve warm.

FAQs

1. Can I use other vegetables?

Yes, feel free to use other veggies like potatoes, carrots, or mushrooms for a twist.

2. Can I make it ahead of time?

Yes, you can prepare and bake it ahead. Reheat in the oven at 350°F (175°C) until warm before serving.

3. Can I freeze leftovers?

Ratatouille freezes well. Store in an airtight container and freeze for up to 3 months.

4. Can I add cheese?

Absolutely! Sprinkle grated Parmesan or crumbled feta on top before serving for extra flavor.

5. What pairs well with this dish?

Pair with crusty bread, rice, or even grilled chicken for a hearty meal.