Ratatouille (Mixed Veg)
Ratatouille is a classic French dish made with a variety of fresh vegetables such as eggplant, zucchini, bell peppers, and tomatoes. In this recipe, we make a flavorful sauce by sautéing onions, garlic, and blanched tomatoes, and then blend it into a smooth puree. The puree is then layered into a baking dish, and then topped with zucchini, eggplant, and squash slices. The dish is then baked to perfection, resulting in a savory and hearty meal that is both vegetarian and vegan.
Allergen Information: Contains Nightshade Allergy
Nutrition Facts
Per serving
Energy
118 kcal
Protein
3 g
Carbs
16 g
Fat
4 g
Fiber
8 g
Ingredients
Eggplant
1 small size (200g)
Zucchini, green
100 gms (100g)
Olive Oil
2 tsp (10g)
Dried thyme
1 tsp (3g)
Dried Rosemary
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Red Bell Pepper
1 medium (100g)
Zucchini, yellow
100 gms (100g)
Chopped Onion
0.5 medium cup (80g)
Yellow Bell Pepper
1 medium (100g)
Dried Oregano
1 tsp (2g)
Clove Garlic, Minced
2 tsp (10g)
Tomato, ripe, local
2 medium (200g)
Fresh Parsley (chopped)
1 tbsp (5g)
Instructions
Preparation
-Wash vegetables and slice zucchini, eggplant.
- Blanch tomato for few mins.
-Add in a grinder and make a puree.
Cooking Steps
Preheat the oven to 400°F (200°C).
Cut the bell peppers in half, remove the seeds and membranes, and place them on a baking sheet. Roast for 20-25 minutes, until the skin is charred and blistered. Remove from the oven and let cool. Once cooled, peel off the skin and discard. Cut the flesh into thin strips.
In a pan, heat olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until the onion turns translucent. Add minced garlic and sauté for another 1-2 minutes until the raw smell goes away.
Add the tomato puree to the pan. Season with salt, pepper, dried thyme, dried rosemary, parsley and dried oregano. Let it cook for 10-15 minutes until the sauce thickens and the flavors meld together. Once done, remove from heat and let cool.
Pour the sauce into a blender and blend until smooth.
Pour the blended sauce into a baking dish.
Layer sliced zucchini, eggplant on top of the sauce in an alternating pattern.
Bake in the preheated oven for 30-35 minutes until the vegetables are cooked through and tender.
Remove from the oven and let cool for 5 minutes before serving.