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Ratatouille (Layered) – Spend With Pennies

Ratatouille is an easy dish of layered tomatoes, zucchini, and eggplant. With a contact of tomato sauce and a drizzle of oil, this dish is as scrumptious as it’s lovely!

Serve these roasted greens as a facet dish or a meatless primary dish with crusty bread.

pan of Ratatouille with basil as garnish

Ratatouille (rat-a-too-ee) comes from Good, France, and is an easy vegetarian dish and the identify of a mouse in a Disney film! It may be ready in two methods: chopping the greens to create a stew or by layering slices of greens. This explicit recipe layers the greens for a reasonably presentation.

  • Taste: This dish has a recent taste with a little bit of earthiness from the eggplant.
  • Instruments: Whereas it’s not required, a mandoline makes good, even slices and saves on prep time. I’ve this mandoline and use it steadily (it’s nice for scalloped potatoes, too).
  • Serving options: I really like this dish with recent crusty bread or garlic bread. You too can serve it over pasta or quinoa.
sliced veggies to make Ratatouille

Ingredient Ideas for Ratatouille

This recipe is an effective way to take pleasure in these recent backyard veggies and a hearty vegetarian entree!

  • Zucchini: Select medium zucchini or summer season squash or yellow squash. There isn’t any have to peel it.
  • Eggplant: I strive to decide on smaller eggplants as they are usually much less bitter, and their measurement is nearer to that of the zucchini and tomatoes.
  • Tomatoes: Roma tomatoes are greatest on this recipe as they maintain up properly, have fewer seeds, and are a pleasant measurement. Any recent tomatoes can be utilized.
  • Sauce – Crushed tomatoes, peppers, spices, garlic, and onion mix to create the easy sauce for this ratatouille recipe. Diced bell pepper or shredded carrot provides a little bit of sweetness to stability the acidity of the tomatoes—you possibly can exchange it with ¼ to ½ teaspoon of sugar if wanted.

Variations

  • Brief on time? Exchange the home made sauce with marinara.
  • Garnish with somewhat little bit of Parmesan cheese if desired.

Find out how to Make Ratatouille

  1. Simmer the sauce components in a pan till thickened (full recipe under).
  2. Thinly slice greens (I exploit a mandoline) and stack them. Organize the stacked greens on their facet over the sauce. Brush with olive oil.
  3. Cowl and bake for half-hour. Uncover and bake for quarter-hour or till the veggies are tender and browned.

Prime with chopped basil and serve instantly. A slice of home made garlic bread or recent French bread is ideal for absorbing this scrumptious sauce!

Ratatouille on a white plate with basil and a loaf of bread

Bought Leftovers?

Retailer leftover Ratatouille in an hermetic container within the fridge for as much as every week.

Did you make this scrumptious Ratatouille? You’ll want to depart a ranking and a remark under!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
pan of Ratatouille

4.99 from 59 votes↑ Click stars to rate now!
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Ratatouille (Layered)

Layered ratatouille is a superbly organized dish with thinly sliced eggplant, zucchini, and tomatoes, baked to tender perfection with herbs.

Prep Time 20 minutes

Cook dinner Time 1 hour 10 minutes

Complete Time 1 hour 30 minutes

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  • Preheat oven to 375°F.

  • In a big skillet, prepare dinner onion, garlic, and carrot (or bell pepper) in 2 tablespoons of olive oil over medium warmth, 4-5 minutes or till tender.

  • Stir within the crushed tomatoes and seasonings and simmer uncovered for quarter-hour or till thickened. Style and season with salt and pepper.

  • In the meantime, reduce greens to ⅛-inch thickness.

  • Add the sauce to the underside of a 2-quart baking dish. Beginning with the periphery, organize the sliced greens standing up on their sides over the sauce. Brush with remaining olive oil.

  • Cowl and bake half-hour. Uncover and bake a further quarter-hour or till greens are tender.

  • Season with salt and pepper to style. Sprinkle with recent basil and serve scorching or heat.

For extra sauce, add 28 oz of crushed tomatoes (as an alternative of 14 oz). For a zestier sauce, add 1-2 tablespoons tomato paste. The sauce will be changed with marinara sauce if desired.
Herbs will be changed with 1 teaspoon herbs de Provence or Italian seasoning.
*Diced bell pepper or shredded carrot provides a little bit of sweetness to stability the acidity of the tomatoes—you possibly can exchange it with ¼ to ½ teaspoon of sugar if wanted.
Permit the sauce to simmer till thickened. The liquid from the greens will combine with the sauce and skinny it out because it bakes.
For firmer greens, scale back baking time. For softer greens, enhance bake time.
Leftovers will be saved in an hermetic container within the fridge for as much as 1 week. 

Energy: 152 | Carbohydrates: 13g | Protein: 3g | Fats: 11g | Saturated Fats: 2g | Sodium: 301mg | Potassium: 561mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1095IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 1mg

Vitamin info offered is an estimate and can differ based mostly on cooking strategies and types of components used.

Course Dinner, Fundamental Course, Facet Dish
Delicacies Italian
Weight loss plan Vegetarian
Ratatouille in the pan with a loaf of bread and a title
hearlthy Ratatouille in a pan with writing
easy to make Ratatouille with writing
pan of Ratatouille and close up photo with a title

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