Classic French-Style Summer Ratatouille is a traditional Provençal stewed vegetable dish featuring thinly sliced eggplant, zucchini, yellow squash, and tomatoes arranged in a circular spiral over a rich tomato sauce, baked to caramelized perfection in an oven-safe pan.
🛒 Ingredients
[Main]
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Eggplant (1 medium)
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Zucchini (2 medium)
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Yellow squash (2 medium)
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Roma tomatoes (4-5)
[Produce]
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Yellow onion (1 medium)
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Red bell pepper (1 medium)
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Yellow bell pepper (1 medium)
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Garlic (4 cloves)
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Fresh basil leaves (3 tbsp)
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Fresh thyme (3 sprigs)
[Seasoning & Sauce]
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Crushed tomatoes (1 can, 14.5 oz)
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Extra virgin olive oil (4 tbsp)
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Kosher salt (1 tsp)
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Black pepper (½ tsp)
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Balsamic vinegar (1 tbsp)
👨🍳Step-by-Step Recipe
1.Prepare the Base Sauc
Sauté diced onion and bell peppers in an oven-safe pan until soft, add garlic and crushed tomatoes, then simmer until thickened and spread evenly.
2.Slice the Vegetables
Cut the eggplant, zucchini, yellow squash, and tomatoes into thin, uniform slices of similar diameter.
3.Arrange in a Spiral Pattern
Arrange the vegetable slices vertically and tightly in a circular spiral pattern over the sauce from the outer edge inward.
4.Season and Drizzle Herb Oil
Mix olive oil, garlic, basil, salt, and pepper, then drizzle over the vegetables and add thyme sprigs.
5.Bake in the Oven
Detach the pan handle and use it to safely transfer the pan into the preheated oven at 375°F (190°C), then bake for 40 minutes until the vegetables are tender and caramelized.
6.Rest and Serve
Remove the finished dish from the oven and let it rest for 10 to 15 minutes before serving.
💡 Precautions & Tips
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Uniform Slicing: Slice vegetables to a consistent thickness for even cooking and a neat spiral layout.
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Oven-Safe Detachable Handle: Use a detachable-handle pan to easily move from stovetop sauce preparation to oven baking.