Ratatouille
A fragrant layered vegetable stew that transforms simple summer produce into a bright, herb-scented centerpiece. Slow-simmered tomatoes and olive oil mellow the vegetables while a careful roast brings caramelized edges and concentrated flavor.
1 lb eggplant, cut into 1/4-inch rounds
1 lb zucchini, cut into 1/4-inch rounds
1 lb yellow squash, cut into 1/4-inch rounds
1 red bell pepper, stemmed, seeded, and thinly sliced
1 onion, thinly sliced
3 clove garlic, minced
1 can crushed tomatoes, 14 oz can
1 tbsp tomato paste
3 tbsp olive oil
6 sprig fresh basil, leaves chopped, stems reserved
4 sprig fresh thyme
1 tsp salt
½ tsp black pepper, freshly ground
¼ tsp sugar, optional, to balance acidity
1 bay leaf
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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