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Ratatouille, a traditional French dish, has long been celebrated for its vibrant flavors and colorful presentation. Originating from the Provence region, this rustic vegetable medley embodies the essence of summer, making it a perfect addition to any seasonal dining experience. Traditionally, ratatouille is a stew made from an assortment of fresh vegetables, but our Baked Summer Ratatouille elevates this classic recipe into a delightful baked dish that showcases the best of summer's bounty.

Baked Summer Ratatouille

Discover the vibrant flavors of summer with Baked Summer Ratatouille, a delicious twist on the classic French dish! This colorful medley of eggplant, zucchini, bell peppers, and tomatoes is not just a feast for the eyes but also a nutritious option packed with essential vitamins. Perfect as a main course or side dish, this recipe showcases seasonal produce at its best. Enjoy it warm with grilled meats or chilled as a refreshing salad. Embrace creative variations to make it uniquely yours!
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Ingredients
  

1 medium eggplant, diced

1 zucchini, sliced into half-moons

1 yellow summer squash, sliced into half-moons

1 red bell pepper, diced

1 yellow bell pepper, diced

1 large onion, sliced

3 cloves garlic, minced

4 large ripe tomatoes, diced

4 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the vegetables: In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, onion, garlic, and diced tomatoes.

      Season the mixture: Drizzle 3 tablespoons of olive oil over the vegetable mixture. Add thyme, oregano, salt, and black pepper. Toss everything together until the vegetables are well coated in the oil and herbs.

        Layer the vegetables: In a large baking dish, spread out the vegetable mixture evenly. Drizzle the remaining 1 tablespoon of olive oil over the top for extra flavor.

          Bake the ratatouille: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the vegetables are tender and slightly caramelized.

            Garnish and serve: Once done, remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

              Enjoy your ratatouille: This dish is perfect served warm or at room temperature, and can be a great side dish or a light main course.

                Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings