Ratatouille
Provençal stew of layered summer vegetables baked with herbs and olive oil.
- prep 20 min
- cook 60 min
- total 80 min
- serves 4
- intermediate
- vegetarian
- France
Ingredients
- 1 eggplant
- 2 zucchini
- 2 bell peppers
- 4 tomatoes
- 1 onion
- 3 cloves garlic
- 1 tbsp herbes de provence
Steps
- Make sauce: cook onion, pepper, and half the tomatoes.
- Slice remaining vegetables into thin rounds.
- Layer vegetables in a spiral pattern over sauce.
- Drizzle with olive oil, sprinkle herbs.
- Bake covered at 180°C for 45 minutes, uncover for 15 more.
≈ 180 kcal · 5 g protein · 25 g carbs · 8 g fat — per serving, estimate