Easy French Ratatouille Makes 8 to 10 servings 2 large eggplants 2 yellow onions 3 bell peppers 6-8 medium zucchini 4 large tomatoes 1 1/2 - 2 tablespoons olive oil 3-4 cloves garlic 1 bay leaf 3-4 sprigs thyme 1/4 cup loosely packed basil, sliced into ribbons Extra basil for garnishing Salt and pepper
Layered Ratatouille (gluten free, vegan), 2 garlic cloves, very thinly sliced 1 cup tomato puree ¼ tsp. oregano ¼ tsp. crushed red pepper flakes 2 tablespoons olive oil, divided 1 small eggplant, such as Italian or Chinese 1 zucchini 1 yellow squash 1 long red bell pepper Few sprigs fresh thyme Salt and pepper bake at 375F for 45-55 min
Easy Ratatouille Recipe with an Italian Flair. Roasted in the oven makes this a low maintenance side dish to use all your favorite summer vegetables. Delicious and pretty enough to serve at a party or whip up for a weeknight dinner.