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Ratatouille

Ratatouille
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Bringing Ratatouille to your dinner table is a delightful way to embrace a colorful, healthy dish that everyone will love. This veggie casserole, bursting with fresh vegetables and rich tomato sauce, is perfect for any occasion—whether you’re enjoying a quiet family dinner or hosting friends. With its layers of vibrant eggplant, zucchini, bell peppers, and potatoes, this Ratatouille recipe not only impresses visually but also tantalizes the taste buds. Ideal for meatless meals, it’s a comforting option that satisfies without the extra calories.

Ingredients

Scale
  • 1–2 Cup Tomato Sauce
  • 2 Garlic cloves, minced
  • 3–4 Thyme sprigs
  • 2 tbsp Olive Oil
  • 1 Egg Plant or Brinjal, thin sliced
  • 1 Yellow Squash, thin sliced
  • 1 Zucchini, thin sliced
  • 1 Red Bell Pepper, thin sliced
  • 2–3 Potatoes, medium size, thin sliced
  • Salt and Black Pepper
  • Oil Spray
  • 1 tbsp Unsalted Butter or plant-based alternative
  • 1 tbsp All-Purpose Flour or gluten-free alternative
  • 1 Cup Milk or plant-based milk
  • 1/8 tsp Nutmeg

Instructions

  1. Preheat the oven to 375°F.
  2. Thinly slice the potatoes and par-cook them in boiling salted water for about 3-4 minutes. Drain and set aside.
  3. Slice the remaining vegetables: eggplant, zucchini, yellow squash, and red bell pepper.
  4. Prepare the béchamel sauce by microwaving milk until warm. In a saucepan, melt butter, whisk in flour, then gradually add warm milk while stirring until thickened. Season with salt, nutmeg, and black pepper.
  5. Spray a baking dish with oil spray and layer with tomato sauce mixed with garlic and thyme at the bottom. Add some béchamel sauce.
  6. Neatly arrange the sliced vegetables on top in layers and drizzle olive oil over them; sprinkle with salt and thyme.
  7. Cover the dish with parchment paper and bake for 55-60 minutes until veggies are tender.
  8. Allow cooling for five minutes before serving.

Nutrition

Find it online: https://cookingwithallison.com/ratatouille/