Rustic French Ratatouille (Baked & Beautiful Edition) A visually stunning, healthy vegetable medley, this Ratatouille is a naturally gluten-free, soy-free, and dairy-free dish that celebrates the colors and flavors of the Mediterranean. It’s layered, flavorful, and perfect as a main or side.
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What You’ll Need: Vegetables For Tomato Base Sauce For Garnish
Prepration for: Rustic French Ratatouille (Baked & Beautiful Edition)
Chef's Tips & Notes Notes: Add lentils or white beans to the sauce for protein boost. Excellent served with gluten-free bread or over rice/quinoa.
Directions
Step 1
Prepare the Tomato Sauce Base: Heat olive oil in a pan over medium heat. Sauté onions until translucent. Add garlic and bell pepper, sauté for 5 minutes. Add chopped tomatoes, thyme, oregano, salt, and pepper. Let simmer for 15 minutes until slightly thickened. Blend for smoothness if preferred. Spread the sauce evenly into the bottom of an oven-safe round or oval dish.
Step 2
Slice the Vegetables: Using a mandoline or sharp knife, slice the eggplant, zucchini, squash, tomatoes, and potatoes into uniform thin rounds.
Step 3
Layer the Ratatouille: Alternate vegetable slices in a spiral or straight line, layering over the sauce. Drizzle with olive oil and sprinkle lightly with salt, pepper, and herbs.
Step 4
Bake: Cover with parchment paper or foil. Bake in a preheated oven at 375°F (190°C) for 40–45 minutes until vegetables are tender.
Step 5
Serve: Let cool slightly before garnishing with fresh basil and another light drizzle of olive oil. 
