"It requires a little bit of chopping, but this baked ratatouille is a showstopper for a cozy fall dinner party. Garnish with squash roses and fresh basil."
Baked Ratatouille
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Prep time: 30mins
Cook time: 1min
Serves or Makes: 8
Recipe Card
ingredients
- 2 whole eggplant
- 5 tomatoes
- 3 yellow squash
- 2 zucchinis
- 2 tablepoons olive oil
- 1/2 yellow onion
- 4 cloves garlic
- 1 red bell pepper
- 28 ounce crushed tomatoes
- 2 fresh basil
- 1 fresh rosemary
- 1 tablespoon fresh thyme
- 1/4 smoked paprika
- 1/2 salt
- 1/4 teaspoon rainbow peppercorns
Method
Step 1
Preheat the oven to 375 degrees. Prep the veggies. Keep the skin on and slice thinly. Try to keep them a uniform width. Set aside.
Step 2
For the sauce, dice garlic, onion, and red bell pepper. Add them with olive oil to your cast iron pan on low to medium heat. Cook for about 7-10 minutes until onion and red bell pepper have softened. Add the can of crushed tomatoes and fresh rosemary and thyme, salt, and paprika.
Step 3
Reduce to simmer for about 20 minutes until the flavors have marinated. Remove from heat, and stir in chopped basil.
Step 4
Arrange the veggies, alternating colors around in a spiral starting from the outside. Take a yellow squash and use a vegetable peeler to create a long strip. Roll into a rose shape and nestle in the middle of the spiral.
Step 5
Cover with tin foil and bake for 35-40 minutes. Uncover for the next 20 minutes until veggies have softened. Let cool for ten minutes. Garnish with fresh basil and serve!