This is a variation of the classic RATATOUILLE, where the sliced vegetables are arranged side by side and baked instead of stewed like a stew.
Ingredients
For the Base Sauce
- 2 tablespoons extra virgin olive oil
- 1 onion
- 3 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 teaspoon herbes de Provence
- 500 g tomatoes
Vegetables
- 400 g green zucchini
- 400 g yellow zucchini
- 400 g eggplant
- 400 g Roma tomatoes
- 2 teaspoons herbes de Provence
- 1/2 teaspoon chili flakes
Green Sauce
- 1 cup parsley or basil leaves
- 1/2 clove garlic
- 4 tablespoons olive oil
Preparation
For the Base Sauce
- Heat a large skillet, add olive oil, and diced onion. Sauté, stirring occasionally, for about 3 minutes until translucent.
- Add crushed garlic and diced red and yellow bell peppers. Season with salt, pepper, and herbes de Provence, and sauté, stirring occasionally, for about 2 – 3 minutes.
- Peel and dice the tomatoes, removing the stems. Add them to the skillet with the peppers and cook until the tomatoes evaporate and a sauce forms, about 5 minutes.
- Spread the sauce on the bottom of a baking dish with dimensions of about 25 x 32 cm or a round dish with a diameter of 30 cm.
Vegetables
- Preheat the oven to 190 degrees Celsius.
- Slice the green and yellow zucchinis, eggplant, and Roma tomatoes into thin slices. Arrange 4 slices in the following order: green zucchini, yellow zucchini, tomato, and eggplant. Arrange them on top of the sauce in the baking dish.
- Season with salt (about 1 teaspoon), pepper, chili flakes, and herbes de Provence.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil, increase the temperature to 220 degrees Celsius, and bake for an additional 20 minutes.
Green Sauce
- Crush the green parsley or basil leaves in a grinder with garlic, salt, pepper, and olive oil. Alternatively, finely chop the leaves and mix with crushed garlic, salt, pepper, and olive oil.
- Pour the green sauce over the baked ratatouille and serve.
