How to make ratatouille, a vegetable dish that's both hearty and healthy
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This fall ratatouille recipe works perfectly as a hearty side dish or a delicious vegetarian main. The different colored vegetables look great on the table, too.
TOTAL TIME: 1 hour 20 minutes
YIELD: 4 servings
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil (plus more for drizzling)
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil, sliced
- 1 teaspoon herbs de Provence
- 1/4 teaspoon chili powder
- 1-2 large zucchini, sliced (about 1 1/2 cups)
- 1 large Japanese eggplant, sliced (about 3 cups)
- 3 large Roma tomatoes, sliced (about 3 cups)
- salt (for seasoning)
- 1 sprig of rosemary
- Preheat oven to 350° F. Lightly grease a round baking dish and set aside.
- In a medium mixing bowl, combine the crushed tomatoes, oil, vinegar, garlic, basil, herbs de Provence and chili powder.
- Pour the tomato mixture into the prepared baking dish and smooth it into an even layer.
- Stack the veggie slices in alternating patterns on their sides in the dish (with the skin sides up), leaning against the edge of the dish. Repeat until you've formed a couple of rows of veggies, filled the dish and used up all of your veggie slices.
- Drizzle the veggies with olive oil and a dash of salt.
- Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are just tender.
- Garnish with chopped fresh rosemary and serve.