Description
A vibrant and hearty vegetable dish featuring layers of tomatoes, zucchini, and eggplant, baked to perfection with aromatic herbs.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, thinly sliced
- 1 large eggplant, thinly sliced
- 4 medium tomatoes, thinly sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Arrange the sliced zucchini, eggplant, tomatoes, and onion in alternating layers in the prepared baking dish.
- In a small bowl, mix the minced garlic, olive oil, thyme, rosemary, salt, and pepper. Drizzle this mixture evenly over the layered vegetables.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle with Parmesan cheese if using, and bake uncovered for an additional 5-10 minutes until the vegetables are tender and the top is lightly golden.
- Let the ratatouille rest for 5 minutes before serving. Enjoy warm or at room temperature.
Notes
You can customize the seasonings to taste.