I decided to make Ratatouille for the first time. It is fairly simple to make and it’s visually appealing. The addition of herbs de Provence makes this dish in my opinion.
As you can see, the vegetables are colorful and beautiful.
Mix together the sauce and line the dish with it.
Slice up the vegetables. It is very important to salt and put dried basil on your vegetables before you assemble them so there is flavor through the whole dish. Alternate the vegetables and basil in a circle and then bake.
- 1 1/4 Cups Diced Tomatoes
- 2 Cloves Garlic
- 1 Tblsp Basil Infused Olive Oil
- 1 tsp Lemon White Balsamic
- 1 1/2 tsp Herbs de Provence
- 1/4 tsp Chili Powder
- Pinch of Cayenne
- 1 Zucchini
- 1 Small Eggplant
- 2 White Onions
- 2 Tomatoes
- 1/2 Cup Fresh Basil
- 1 Tblsp Dried Basil
- Pinch of Salt
Preheat oven to 350F/175C.
Mix together the diced tomatoes, oil, vinegar, garlic, herbs de Provence, chili powder and cayenne.
Spread the sauce in the bottom of the 9 inch pie pan.
Slice up the tomatoes, zucchini, onion and eggplant. Sprinkle salt and dried basil over sliced vegetables. Don't skip this as it adds so much flavor.
Start placing the vegetables in the pan by alternating them. Zucchini, eggplant, basil leaf, tomato and onion. Repeat until the pan is filled. Drizzle with more oil and herbs de Provence.
Bake for 55 minutes.