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Baked Ratatouille Tian
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Baked Ratatouille Tian

Course Main
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original recipe by Food to Glow

Equipment

  • Medium Saucepan
  • Small Baking Dish

Ingredients

Sauce:

  • 1 tbsp olive oil
  • ½ yellow onion, diced finely
  • 2 ripe Roma tomatoes, deseeded, diced
  • 1½ cups passata **You can use tomato sauce
  • Pinch of dried basil, to taste
  • Pinch of crushed red pepper flakes, to taste
  • Sea salt and freshly cracked pepper, to taste
  • ¼-½ tsp good balsamic vinegar, to taste
  • Pinch of sugar, to taste

Vegetables:

  • 2 large (or 3 small) Roma tomatoes, sliced thinly **Cut all of the veggies the same thickness
  • 1 medium zucchini, sliced thinly **Cut all of the veggies the same thickness
  • 1 medium yellow squash, sliced thinly **Cut all of the veggies the same thickness
  • ½ eggplant, sliced thinly **Cut all of the veggies the same thickness (If the eggplant is too big, cut each slice in half and use half-moons)
  • ½ orange bell pepper, sliced in thin pieces similar to the other vegetable sizes
  • Olive oil
  • Sea salt and freshly cracked pepper, to taste
  • 1-2 sprigs fresh thyme
  • 1-2 bay leaves

Instructions

  • Make the sauce by heating the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently for 3-4 minutes.
  • Add the tomatoes, crushed red pepper flakes, dried basil, sea salt, and freshly cracked pepper, to taste, and cook stirring frequently for 3 minutes.
  • Add the minced garlic and cook, stirring constantly for 1 minute. 
  • Add the passata, balsamic vinegar, and sugar then simmer, stirring occasionally, for 15 minutes while you prep the vegetables. After simmering, taste the sauce and re-season to taste, if needed. 
  • Preheat the oven to 350 degrees. Coat a small baking dish with olive oil cooking spray.
  • Ladle the sauce into the baking dish and set aside to cool for a bit. 
  • Layer the vegetables beginning at one end of the baking dish and start alternating the sliced vegetables in a semi-reclining, overlapping pattern.  Side Note: The pattern depends on what shape your baking dish is. 
  • Brush the vegetables with olive oil or garlic-infused olive oil, season with sea salt and freshly cracked pepper, to taste, then top with a sprig of fresh thyme and a couple of bay leaves.
  • Cover loosely with tin foil then place into the oven to bake for 40 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are golden on the edges, cooked through, and tender.
  • Remove from the oven and allow it to cool for 10 minutes. Serve with warm crusty bread. Enjoy.