INGREDIENTS:

  • Two medium sliced zucchini
  • 1 medium sliced eggplant
  • Four medium sliced tomatoes
  • 1 medium diced red bell pepper
  • Four minced garlic cloves
  • 1 medium diced onion
  • Half tsp paprika
  • 3 tbsp olive oil
  • Half tsp black pepper
  • 1 tsp dried oregano
  • Quarter cup vegetable broth
  • 1 tsp salt
  • 2 tbsp fresh basil
  • 1 tsp dried thyme
  • Two tbsp tomato paste

INGREDIENT NOTES:

ZUCCHINI:

  • Zucchini provides a soft texture and absorbs the herbs very well during baking. You may use yellow squash as an alternative.

EGGPLANT:

  • We use it as the main component to include a creamy texture. It gets soft and almost buttery when we slowly bake it. You may replace it with mushrooms as another option.

RED BELL PEPPER:

  • Bell peppers include sweetness and extra taste to the base of your meal. It gives beautiful color and makes your ratatouille vibrant. Utilize an orange or yellow bell pepper as another choice.

TOMATO PASTE:

  • We use it to make the base sauce richer and to give the recipe a deep tomato taste. You may use tomato sauce as another option.

VEGETABLE BROTH:

  • Vegetable broth helps to keep your vegetables moist while baking. It avoids the dish from drying out. We may use water with a little extra seasoning as per your preference.

OLIVE OIL:

  • It roasts your vegetables properly and gives richness to the meal. Olive oil blends with the herbs into the vegetables. Avocado oil is a good substitute for your dish.

DRIED THYME & OREGANO:

  • They give classic French-style taste to your recipe and make the vegetables aromatic. You may use Italian seasoning or fresh herbs as per your choice.

INSTRUCTIONS:

  1. First, warm the oven to 375°F and mix diced onion, bell pepper, garlic, tomato paste, one tbsp olive oil, and vegetable broth in your dish.
  2. We will spread this mixture evenly across the bottom of your dish.
  3. Then arrange zucchini, eggplant, & tomatoes upright in an alternating pattern and drizzle remaining olive oil over your vegetables.
  4. Sprinkle salt, thyme, oregano, black pepper, and paprika evenly on top and cover your dish with foil.
  5. Bake your recipe for 30 minutes with foil and 15 minutes after removing the foil.
  6. Lastly, you will sprinkle fresh basil on top before serving.