One of the greatest pleasures in life is the ability to enjoy a home-cooked meal, especially when it comes to classic French cuisine. Ratatouille is a classic dish that hails from Provence, France. It’s a vegetable stew that consists of a variety of vegetables, such as eggplant, zucchini, tomatoes, and bell peppers. It’s a simple yet hearty dish that’s perfect for any occasion.
Layered Ratatouille
For fans of this delicious dish, you’ll want to try our layered ratatouille recipe. Layers of tender roasted zucchini, bell pepper, eggplant and tomatoes are combined with garlic and basil to create a dish that is both beautiful and flavorful.
Ingredients:
- 2 medium eggplants, sliced into ⅛-inch-thick rounds
- 2 medium zucchini, sliced into ⅛-inch-thick rounds
- 2 red bell peppers, seeded and sliced into thin strips
- 2 yellow onions, thinly sliced
- 4 cloves garlic, minced
- 8 Roma tomatoes, sliced into ⅛-inch-thick rounds
- 3 tablespoons olive oil
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large baking dish, layer the eggplant, zucchini, bell peppers, onions, garlic, and tomatoes, repeating until all of the vegetables have been used.
- In a small bowl, stir together the olive oil, basil, oregano, salt, and pepper, then drizzle this mixture over the vegetables in the baking dish.
- Cover the baking dish with foil and bake for 45-50 minutes or until the vegetables are tender.
- Remove the foil from the top of the baking dish and bake for an additional 10-15 minutes, or until the top is golden brown.
- Serve and enjoy!
Ratatouille Casserole
Here’s another variation of ratatouille: a casserole-style dish that’s perfect for a cozy night in. This recipe combines all the flavors of traditional ratatouille, with the added bonus of cheesy goodness!
Ingredients:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 zucchinis, sliced into 1/2-inch rounds
- 2 small eggplants, sliced into 1/2-inch rounds
- 2 bell peppers, seeded and sliced into thin strips
- 1 lb. Roma tomatoes, coarsely chopped
- 2 tablespoons of fresh basil, chopped
- 1 tablespoon dried oregano
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic to the skillet and sauté until the onion is soft and translucent, about 5 minutes.
- Add the zucchini, eggplant, and bell pepper to the skillet and sauté for another 10 to 15 minutes, until the vegetables are tender.
- Add the tomatoes, basil, and oregano to the skillet and cook for another 10 minutes.
- Transfer the skillet mixture to a 9×13-inch casserole dish and sprinkle the mozzarella cheese and Parmesan cheese on top.
- Cover the casserole dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly.
- Serve and enjoy!
These ratatouille recipes are guaranteed to be a hit with your family and friends. Whether for a special occasion or a cozy night in, these recipes will transport your taste buds straight to the heart of Provence. Bon appétit!
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