Ratatouille Bake
2
Points®
Temps total: 1 h 20 min • Préparation: 20 min • Cuisson: 1 h • Portions: 6 • Difficulté: Facile
This classic French vegetable dish featuring ripe summer eggplant, zucchini, and tomatoes is traditionally a stew made on the stovetop and requires cooking each vegetable separately before simmering them together. Our beautiful, baked version slashes your hands-on cook time and makes for a show stopping presentation. Serve it as a vegetarian main or a hearty side.
Ingrédients
Cooking spray
4 spray(s)
Plum tomato
4 large, sliced 1/4 inch thick
Olive oil
2 tbsp(s), divided
Sweet onions
1 large, thinly sliced
Garlic
4 tsp(s), finely chopped, about 4 cloves, divided
Kosher salt
1¼ tsp(s), divided
Fresh thyme
1½ tsp(s), chopped, divided
Black pepper
¼ tsp(s)
Zucchini
1 large, sliced 1/4 inch thick
Yellow summer squash
1 large, sliced 1/4 inch thick
Eggplant
1 small, Italian or Japanese, sliced 1/4 inch thick
Fresh basil
¼ cup(s), optional
Instructions
1
Preheat your oven to 400 °F. Coat a 2-quart casserole dish with cooking spray.
2
Spread tomato slices on a paper towel to drain while you prep the other ingredients.
3
In a medium saute pan on medium-low, heat 1 tsp olive oil for 1 minute. Add onion, 2 tsp garlic, ½ tsp salt, and ½ tsp thyme. Cook, stirring often, until onion softens slightly, about 7-8 minutes. Spread onions across the bottom of prepared pan.
4
In a small bowl, whisk together remaining 1 tbsp + 2 tsp olive oil, 2 tsp garlic, 1 ¼ tsp salt, and 1 tsp thyme.
5
In a large bowl, place zucchini, summer squash, and eggplant slices. Drizzle evenly with the olive oil mixture, and toss to coat.
6
Line up vegetable bowl and tomatoes in front of you with the prepared pan nearby. Working from the outer edge of your pan inward, arrange zucchini, squash, eggplant, and tomato slices slightly upright, alternating vegetables and overlapping like shingles. Repeat the pattern in a full circle around the outside of the pan. Repeat to create a smaller 2nd circle of alternating vegetables, then tightly fill in the center of the pan with any remaining vegetables, fitting in as many slices as possible.
7
Bake, uncovered until vegetables are browned and tender, 50 to 55 minutes. Let gratin rest for 5 minutes before serving. Garnish with basil.
8
Per serving: about ¾ cup
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