Ratatouille

Ingredients

Sauce

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• 2 tbsp olive oil
• ½ yellow onion (diced)
• 4 garlic cloves (minced)
• 1 small carrot (grated)
• 1 (400 g) can crushed tomatoes
• 3 roasted red peppers (chopped)
• 2 tsp herbes de Provence
• ¾ to 1 teaspoon salt
• ½ tsp ground black pepper

Sliced Vegetables

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• 1 Chinese eggplant
• 2 zucchini
• 1 yellow summer squash
• 5 Roma tomatoes

Herb Dressing

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• ¼ cup extra-virgin olive oil
• 1 tbsp fresh herbs (thyme, basil, parsley, etc.)
• 3 garlic cloves (minced)
• Salt and pepper (to taste)

Directions

1. Preheat oven to 375°F (190°C). Sauté onion and carrot in oil for 4–5 minutes. Add garlic, tomatoes, red peppers, herbes de Provence, salt, and pepper. Simmer 10 minutes.
2. Blend sauce lightly and spread in skillet.
3. Thinly slice vegetables and arrange in a circular pattern over the sauce.
4. Mix herb dressing and drizzle over vegetables.
5. Cover and bake for 40 minutes. Uncover and bake for 20 minutes until tender and golden.
6. Garnish with thyme and serve.