Side DishMain CourseDinner

Ratatouille

Name: Ratatouille
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper finely chopped; 400 g canned crushed tomato; 1 tsp dried thyme; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 pcs zucchini sliced into 3mm thick rounds; 1 pcs eggplant sliced into 3mm thick rounds; 4 pcs roma tomato sliced into 3mm thick rounds; 1 tbsp olive oil; 3 pcs fresh thyme sprigs (optional)

A classic French Provençal dish featuring summer vegetables baked in a rich tomato and bell pepper sauce. Thinly sliced eggplant, zucchini, and tomato are layered in a beautiful spiral for a presentation that is as delightful as its flavor. This recipe is naturally vegan and gluten-free, serving well as a hearty side or a light main course.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 189 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

sauce

2 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, finely chopped
400 gcanned crushed tomato
1 tspdried thyme
1 tspsalt
0.5 tspblack pepper, freshly ground

vegetables

1 pcszucchini, sliced into 3mm thick rounds
1 pcseggplant, sliced into 3mm thick rounds
4 pcsroma tomato, sliced into 3mm thick rounds

garnish

1 tbspolive oil
3 pcsfresh thyme, sprigs(optional)

Equipment

cutting board · knife · oven · oven-safe skillet

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
2
In a 25cm (10-inch) oven-safe skillet, heat the olive oil for the sauce over medium heat.
About 2 min
Cook’s note: If you don't have an oven-safe skillet, you can make the sauce in a regular pan and transfer it to a baking dish.
3
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
4
Stir in the minced garlic and chopped red bell pepper. Cook for another 5 minutes until the pepper begins to soften.
About 5 min
5
Pour in the crushed tomatoes, then stir in the dried thyme, salt, and black pepper.
About 1 min
6
Bring the sauce to a gentle simmer and cook for 5 minutes. Remove from the heat and spread it evenly across the bottom of the skillet.
About 5 min
7
Arrange the sliced zucchini, eggplant, and roma tomato on top of the sauce in an alternating, overlapping spiral pattern, starting from the outside edge and working your way in.
About 10 min
Cook’s note: Using a mandoline slicer can help you get uniform slices quickly, which ensures even cooking.
8
Drizzle the arranged vegetables with the olive oil for the garnish and place the fresh thyme sprigs on top.
About 1 min
9
Cover the skillet with a lid or aluminum foil and bake for 30 minutes.
About 30 min
10
Remove the cover and continue to bake for an additional 20-25 minutes, until the vegetables are tender and lightly browned.
About 25 min
11
Let the ratatouille rest for at least 5 minutes before serving. Remove the thyme sprigs if desired.
About 5 min
Cook’s note: Ratatouille's flavor deepens as it cools, and it's also delicious served at room temperature.

Per serving

Nutrition

71%Score

Calories: 188.5kcal
Protein: 4.1g
Carbs: 21.1g
Fat: 10.9g
Fibre: 6.4g
Sugar: 12.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan on the stovetop or in the microwave until warmed through.