Baked Ratatouille with Veggies (Print Version)
# Ingredients:
01 -
1 cup crushed tomatoes
02 -
1 tablespoon extra virgin olive oil
03 -
¼ teaspoon apple cider vinegar
04 -
1 teaspoon minced garlic
05 -
1 tablespoon fresh basil, sliced
06 -
1 teaspoon herbs de Provence
07 -
¼ teaspoon salt
08 -
¼ teaspoon black pepper
09 -
¼ teaspoon chili powder
10 -
1–2 large zucchini, sliced (about 1½ cups)
11 -
1 large Japanese eggplant, sliced (about 3 cups)
12 -
3 large Roma tomatoes, sliced (about 3 cups)
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Lightly grease a 6×9 inch baking dish and set aside. Alternatively, use an 8×8 inch pan if preferred.
02 -
In a medium mixing bowl, combine crushed tomatoes, olive oil, and apple cider vinegar. Stir in minced garlic, fresh basil, herbs de Provence, salt, pepper, and chili powder until well mixed.
03 -
Pour the tomato mixture into the prepared baking dish, spreading it out evenly to cover the bottom of the pan.
04 -
Stack the vegetable slices—zucchini, eggplant, and tomato—in alternating patterns. Stand the stacks upright, leaning them against the side of the baking dish, and continue until the dish is filled and all vegetable slices are used.
05 -
Brush or spray the exposed tops of the vegetables with olive oil for extra browning. This step can be skipped if preferred.
06 -
Place the dish in the oven and bake for about 1 hour, or until the tomato sauce at the bottom is bubbling and the vegetables are tender.
07 -
Remove the ratatouille from the oven and garnish with additional chopped fresh basil. Serve hot or cold, depending on your preference.