RECIPE

Ratatouille

Name: Ratatouille
Cook time: 1 h
Yield: 6

Recipe Created For Square Casserole

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

2 Tbsp (30 ml) olive oil
1 cup (250 ml) tomato puree
3 red onions, sliced on the mandolin 1/16 (1.5 mm) thick
4 long red peppers, sliced on the mandolin 1/16” (1.5mm) thick
4 green zucchini, sliced on the mandolin 1/16” (1.5 mm) thick
4 yellow zucchini, sliced on the mandolin 1/16” (1.5 mm) thick
5 tomatoes, thinly sliced
2 eggplants, sliced on the mandolin 1/16” (1.5 mm) thick
1 tsp (5 ml) thyme
1 tsp (5 ml) marjoram
salt and pepper

Originating in Nice, France, Ratatouille is a French dish consisting of stewed vegetables. Hearty and delicious, our Ratatouille recipe is simple to prepare, making for a great side dish option. The combination of green and yellow zucchinis along with thinly sliced peppers, tomatoes and eggplants makes this dish stand out from traditional vegetable recipes.

Our Rectangular Casserole is perfectly baking the Ratatouille. Its stoneware lid prevents the top from over-cooking, while the dish itself makes for a beautiful serving dish that easily transfers from oven to table. As in any French dish, the key to this recipe is in the meticulous preparation of the ingredients prior to cooking. Thinly slicing the vegetables crosswise prior to arranging them in the casserole is essential to achieving a Ratatouille.

Our take on this age-old French classic can be served on its own or alongside a main course. This Ratatouille recipe can be prepared in about an hour and serves up to six portions at a time. Here are all the ingredients you will need and the steps to follow before tackling this recipe.

INGREDIENTS

2 Tbsp (30 ml) olive oil
1 cup (250 ml) tomato puree
3 red onions, sliced on the mandolin 1/16 (1.5 mm) thick
4 long red peppers, sliced on the mandolin 1/16” (1.5mm) thick
4 green zucchini, sliced on the mandolin 1/16” (1.5 mm) thick
4 yellow zucchini, sliced on the mandolin 1/16” (1.5 mm) thick
5 tomatoes, thinly sliced
2 eggplants, sliced on the mandolin 1/16” (1.5 mm) thick
1 tsp (5 ml) thyme
1 tsp (5 ml) marjoram
salt and pepper

INSTRUCTIONS

Preheat oven to 375°F (190°C).

Combine 1Tbsp (15 ml) olive oil, tomato puree and season well. Pour puree into the bottom of the baking dish.

Arrange the slices of prepared vegetables on top of the tomato puree. Overlap each slice so that some of the surface of each vegetable is visible. Lightly sprinkle with herbs and salt and pepper. Repeat layers.

On the final layer, drizzle with remaining olive oil. Cover dish with the lid and place in to oven to bake for about 40 minutes then continue cooking for 10-15 minutes uncovered. Vegetables should have released their liquid and be visibly cooked.

Note: All vegetables should be sliced crosswise, not lengthwise to support the layered effect.