Name: Ratatouille
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 2 tablespoon olive oil; 1 medium yellow onion (diced); 1 red bell pepper (diced); 3 clove garlic (minced); 1 can crushed tomatoes (28 oz); 1 teaspoon dried basil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 medium eggplant (about 1 lb, sliced ⅛ inch thick); 2 medium zucchini (sliced ⅛ inch thick); 2 medium yellow squash (sliced ⅛ inch thick); 4 Roma tomatoes (sliced ⅛ inch thick); 3 tablespoon extra-virgin olive oil; 2 clove garlic (minced); 1 teaspoon dried thyme; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoon fresh basil (torn)

Instructions

Make the sauce
Make the sauce:
Preheat the oven to 375°F. Heat 2 tablespoons olive oil in a 10- to 12-inch oven-safe skillet over medium heat. Cook 1 diced onion and 1 diced red bell pepper for 7 minutes, add 3 minced garlic cloves for 1 minute, then stir in 1 can crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer for 10 minutes and spread evenly in the skillet.
Arrange the vegetables
Arrange the vegetables:
Starting at the outer edge, arrange the sliced eggplant, zucchini, yellow squash, and tomatoes over the sauce in an alternating, overlapping spiral, working toward the center.
Herb oil
Herb oil:
Whisk 3 tablespoons extra-virgin olive oil, 2 minced garlic cloves, 1 teaspoon dried thyme, ½ teaspoon kosher salt, and ¼ teaspoon black pepper and brush or drizzle it evenly over the vegetables.
Bake
Bake:
Cover the skillet with a round of parchment paper pressed onto the vegetables and bake for 40 minutes. Remove the parchment and bake for 15 to 20 minutes more, until the vegetables are tender and lightly browned at the edges.
Serve
Serve:
Sprinkle the ratatouille with 2 tablespoons torn fresh basil and serve warm or at room temperature.

Tips

A mandoline slicer makes thin, even slices fast and gives the classic spiral look; use the hand guard. Choose vegetables that are similar in diameter so the layers look neat. Ratatouille tastes even better the next day, once the flavors have mingled.

Storage

Store leftover ratatouille in the refrigerator for up to 5 days. Reheat at 350°F for 15 minutes or enjoy it at room temperature. It freezes well for up to 3 months.