TOOLS YOU NEED
- Abbio Sauté Pan
- Wood stirring spoon
- Cutting board
- Chefs knife
60 minutes
Ratatouille
This classic French vegetable dish is the perfect base for protein of your choice.
INGREDIENTS
- ½ onion
- ¼ cup garlic
- 1 tablespoon olive oil
- ¾ cup water
- salt and ground black pepper to taste
- 1 small eggplant
- 2 zucchini or yellow squash
- 2 red, yellow, or green bell pepper
- 3 tablespoons olive oil, or to taste
- 1 teaspoon fresh or thyme leaves, or to taste
PREP
- Chop 1/2 onion and set aside
- Mince garlic and set aside
- Trim and thinly slice squash and eggplant and set aside
- Core and thinly slice bell peppers and set aside
RECIPE DIRECTIONS
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
-
Arrange alternating slices of eggplant, zucchini / squash, and bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
-
Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
- Serve and enjoy!
