Baked Ratatouille Recipe

Ingredients:

• 1 large eggplant, sliced into 1-inch rounds
• 2 large zucchini, sliced into 1/2 inch rounds
• 2 red bell peppers, sliced into 1/2 inch strips
• 1 large onion, sliced into 1/2 inch rounds
• 4 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F.
2. Arrange the eggplant, zucchini, red bell peppers, and onion in a large baking dish.
3. In a separate bowl, mix the garlic, diced tomatoes (with juice), dried thyme, dried oregano, olive oil, salt, and pepper.
4. Pour the tomato mixture over the vegetables, making sure everything is coated.
5. Cover the baking dish with foil.
6. Bake the ratatouille for 45 minutes.
7. Remove the foil and bake for another 15-20 minutes, or until the vegetables are tender and the sauce has thickened slightly.
8. Garnish with fresh herbs and serve hot.

Verdict:

This baked ratatouille recipe is a delicious and healthy vegetarian dish. The combination of vegetables in a tomato-based sauce is full of flavor and texture. It’s perfect as a main dish or a side dish and tastes great served with a side of bread or over rice.

Serving Suggestions:

Serve this baked ratatouille hot with a side of crusty bread or over a bed of rice. Top with fresh herbs, such as parsley or basil, for added flavor. This dish also pairs well with a side salad or roasted vegetables.