Ratatouille
Ratatouille Photo: Liz Andrew/Styling: Erin McDowell

In case you hadn't heard, it's tomato season, y'all. We're all about working the versatile fruit into breakfast, lunch and dinner--the latter in the form of ratatouille. For the uninitiated, it's not just the name of an excellent movie. Our ratatouille recipe is an absolutely delicious roasted dish with layers of other in-season favorites like summer squash, bell peppers and zucchini. It's healthy yet hearty, comes together in less than an hour and is très impressive to serve. Bon appétit.

Drink it with: Bubbles, of course. Go for a bottle of cava (aka the Spanish version of sparkling white wine).

Related: Giada De Laurentiis Has a Secret for Crispy, Light Eggplant Parm (and It’s Not Deep Frying)

Makes 4 servings
Start to Finish: 50 minutes

Ingredients

5 tablespoons olive oil

2 garlic cloves, smashed

2 sprigs oregano

1 cup tomato puree (or tomato sauce)

1 small eggplant, thickly sliced

1 medium red onion, thickly sliced

2 medium summer squash, thickly sliced

2 medium zucchini, thickly sliced

2 small red bell peppers, sides cut off and halved

3 medium tomatoes, thickly sliced 

2 tablespoons thyme leaves

Salt and freshly ground black pepper

 

Directions

1. Preheat the oven to 375°F. Place four individual baking dishes or one 9-inch square baking dish on a baking sheet.

2. In a small pot, heat the olive oil and garlic over medium-low heat. Cook until fragrant, about 1 minute. Remove the pot from the heat, add the oregano and let steep for 15 minutes. Remove and discard the garlic and oregano.

3. Drizzle 2 teaspoons of the olive oil into the base of each small baking dish (or 2 tablespoons into the base of the larger baking dish).

4. Spread 2 tablespoons tomato puree on the base of each baking dish (or ¼ cup on the base of the larger baking dish).

5. Layer the eggplant, onion, summer squash, zucchini, pepper and tomato in the prepared baking dishes. Stagger the slices slightly and don’t worry about being perfect or matchy--just make sure they are packed in tightly.

6. Brush the remaining tomato puree on top, then drizzle evenly with the remaining oil. Sprinkle with thyme and season with salt and pepper.

7. Roast until tender and beginning to brown at the surface and edges, 25 to 30 minutes. Cool for 5 to 10 minutes before serving.

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