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Ratatouille

Ratatouille
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Ratatouille is a vibrant and comforting vegetable casserole that showcases the best of fresh produce in a delightful medley of flavors. This classic dish layers eggplant, zucchini, yellow squash, red bell pepper, and potatoes, all infused with aromatic herbs and a creamy béchamel sauce. Perfect for busy weeknights or special family gatherings, Ratatouille not only pleases the palate but also adds a burst of color to your dinner table. Plus, it’s meal prep-friendly—making it easy to enjoy throughout the week! Whether served on its own or alongside crusty bread, this Ratatouille recipe will quickly become a beloved favorite in your kitchen.

Ingredients

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  • 1–2 Cup Tomato Sauce
  • 2 Garlic cloves, minced
  • 3–4 Thyme sprigs
  • 2 tbsp Olive Oil
  • 1/2 tsp Chili Flakes
  • 1 Eggplant, thinly sliced
  • 1 Yellow Squash, thinly sliced
  • 1 Zucchini, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 2–3 Potatoes, medium size, thinly sliced
  • Salt and Black Pepper
  • Oil Spray
  • 1 tbsp Unsalted Butter
  • 1 tbsp All-Purpose Flour
  • 1 Cup Milk
  • 1/8 tsp Nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Boil salted water in a pot and par-cook sliced potatoes for 3-4 minutes. Drain and set aside.
  2. In a saucepan, melt unsalted butter over medium heat. Add flour and cook for 1-2 minutes before gradually whisking in warm milk until thickened. Season with salt and nutmeg.
  3. Spray a baking dish with oil. Spread tomato sauce at the bottom and mix in garlic, thyme, chili flakes, olive oil, and salt. Drizzle béchamel sauce over this mixture.
  4. Layer sliced eggplant, zucchini, yellow squash, red bell pepper, and par-cooked potatoes on top. Drizzle olive oil and sprinkle additional salt and thyme.
  5. Cover with parchment paper and bake for 55-60 minutes until veggies are tender.

Nutrition

Find it online: https://kitchenmealtips.com/ratatouille/