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Layered Roasted Ratatouille

This roasted ratatouille features vegetables layered in stages on a baking sheet, allowing each to develop its own flavor and texture. The process involves roasting eggplant, zucchini, peppers, and tomatoes until caramelized and tender, resulting in a vibrant, slightly crispy dish with deep, rich flavors. The final appearance is colorful and rustic, perfect for serving with bread or grains.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 large eggplant sliced into 1 cm thick pieces
  • 2 zucchini sliced into 1 cm thick pieces
  • 2 bell peppers any color, sliced into 1 cm strips
  • 4 medium tomatoes ripe and fragrant, sliced into 1 cm thick pieces
  • 3 cloves garlic minced
  • 3 tablespoons olive oil good quality, divided
  • 1 teaspoon dried thyme or fresh herbs optional, for flavor
  • to taste salt and pepper

Equipment

  • Large rimmed baking sheet
  • Sharp knife
  • Parchment paper or silicone baking mat
  • Tongs or spatula

Method
 

  1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Arrange the sliced eggplant and bell peppers on the baking sheet, tossing them with 1 tablespoon of olive oil, minced garlic, salt, pepper, and herbs. Spread them out in an even layer, leaving space for other vegetables.
  3. Roast the eggplant and peppers in the oven for about 15 minutes, until they start to soften and turn golden around the edges. The kitchen will fill with a fragrant aroma.
  4. Remove the baking sheet from the oven and gently toss the roasted eggplant and peppers with the remaining olive oil. Arrange the zucchini slices over the roasted vegetables, then layer the tomato slices on top, creating a colorful, stacked look.
  5. Return the tray to the oven and roast for another 10-15 minutes, until the zucchini and tomatoes are tender and slightly caramelized at the edges. The vegetables should be fragrant and bubbling.
  6. Check the vegetables; they should be soft and flavorful, with edges that are crispy and browned. If desired, sprinkle with fresh herbs or additional salt and pepper before serving.
  7. Finish by drizzling a little more olive oil over the vegetables and serving hot, straight from the baking sheet. This dish pairs beautifully with crusty bread or served over grains.