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frenchmedium
Ratatouille
This classic Provençal dish is a delightful way to use up summer vegetables. Its vibrant colors and rich flavors will have everyone asking for seconds.
Ready in 80 minutes · serves 6 · 150 calories per serving · french cuisine.
80
min total
6
servings
150
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 largezucchini
- 1 mediumeggplant
- 1 largebell pepper
- 4 mediumtomato
- 1 largeonion
- 3 clovesgarlic
- 3 tablespoonsolive oil
- 1 teaspoonthyme
- 1 teaspoonbasil
- to tastesalt
- to tastepepper
Instructions
- 01
Preheat the oven to 375°F (190°C).
- 02
Chop all vegetables into even-sized pieces.
- 03
In a skillet, heat olive oil and sauté onion and garlic until translucent.
- 04
Add eggplant, zucchini, and bell pepper; cook until slightly softened.
- 05
Layer the vegetables in a baking dish, seasoning each layer with herbs, salt, and pepper.
- 06
Pour any remaining oil and juices over the veggies and cover with foil.
- 07
Bake for 45 minutes, then uncover and bake for an additional 15 minutes.
