Rustic Summer Ratatouille

What You’ll Need

For the Tomato Sauce

• 2 tbsp olive oil
• ½ yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp dried or fresh basil
• 1 tsp dried oregano
• ½ tsp dried parsley
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper

For the Vegetables

• 1 medium eggplant
• 2 medium zucchini
• 3–4 Roma tomatoes
• 1 small yellow squash
• 1 tbsp olive oil
• Salt & black pepper to taste

For Finishing

• Fresh basil, chopped or torn
• Fresh parsley, chopped
• Fresh Parmesan cheese, shaved or grated
• Extra virgin olive oil

Let’s Cook

1. Prepare the Tomato Sauce

Preheat your oven to 375°F. Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant. Pour in the crushed tomatoes and stir in the:  basil, oregano, parsley, red pepper flakes, salt, and black pepper. Let the sauce simmer for 8–10 minutes, allowing it to thicken slightly.

2. Prepare the Vegetables

While the sauce simmers, slice the eggplant, zucchini, yellow squash, and tomatoes into thin, relatively uniform rounds. Try to keep the slices around ⅛–¼ inch thick so the vegetables cook evenly.

3. Assemble the Ratatouille

Pour the tomato sauce into the bottom of a baking dish. Arrange the sliced vegetables in alternating rows, slightly overlapping each slice. Continue until the entire dish is filled with the vegetables. Drizzle the top with olive oil and season with salt and black pepper.

4. Bake

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes, until the vegetables are tender and the edges begin to caramelize. For additional browning, place the dish under the broiler for 1–2 minutes at the end, watching closely.

5. Finish & Serve

Remove the ratatouille from the oven and let it rest for 5–10 minutes. Top with: fresh basil, fresh parsley, shaved Parmesan, a drizzle of extra virgin olive oil, and freshly cracked black pepper. Serve warm as a side dish or enjoy it as a light vegetarian main course with crusty bread or meat product. Enjoy!