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Ratatouille

Ratatouille
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Ratatouille is a vibrant and comforting vegetable casserole that showcases the best of fresh produce. This delightful dish features layers of eggplant, zucchini, yellow squash, red bell pepper, and potatoes, all beautifully baked in a garlicky tomato sauce and topped with a creamy béchamel. Perfect for busy weeknights or family gatherings, this easy ratatouille recipe is not only a feast for the eyes but also a healthy option that brings warmth to your table. Serve it over rice or with crusty bread for a satisfying meal that everyone will love.

Ingredients

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  • 1–2 cups tomato sauce
  • 2 garlic cloves, minced
  • 3–4 sprigs thyme
  • 2 tbsp olive oil
  • 1/2 tsp chili flakes
  • Salt and black pepper, to taste
  • 1 eggplant, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2–3 medium-sized potatoes, thinly sliced
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 cup milk, 2% or whole (or plant-based alternative)
  • 1/8 tsp nutmeg

Instructions

  1. Preheat the oven to 375°F (190°C). Boil water with salt and par-cook sliced potatoes for 3-4 minutes. Drain and set aside.
  2. In a saucepan, create the béchamel by melting butter and whisking in flour. Gradually add warm milk while stirring until thickened. Season with salt and nutmeg.
  3. Spread tomato sauce at the bottom of your baking dish, followed by a layer of béchamel.
  4. Layer sliced vegetables artfully on top, drizzling olive oil and seasoning with salt and thyme between layers.
  5. Cover with parchment paper and bake for 55-60 minutes until tender.
  6. Allow to cool slightly before serving.

Nutrition

Find it online: https://flavorrichrecipes.com/ratatouille/