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Delicious Ratatouille with Roasted Red Peppers and Herb Dressing Recipe

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3.9 from 41 reviews

This classic Ratatouille recipe features a vibrant medley of fresh summer vegetables such as eggplant, zucchini, yellow squash, and Roma tomatoes layered beautifully over a flavorful Provençal sauce made from roasted red peppers, crushed tomatoes, and aromatic herbs. Finished with a fresh herb-garlic dressing, this dish is a visually stunning, healthy, and satisfying vegetarian entrée perfect for warm-weather meals or as a side dish.

Ingredients

Sauce

  • 2 tablespoons extra-virgin olive oil
  • ½ yellow onion, diced
  • 4 garlic cloves, minced
  • 1 small carrot, grated
  • 1 (14.5-ounce) can crushed tomatoes
  • 3 roasted red peppers (from a jar), roughly chopped
  • 2 teaspoons herbs de Provence
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper

Sliced Vegetables

  • 1 Chinese eggplant, sliced
  • 2 zucchinis, sliced
  • 1 yellow summer squash, sliced
  • 5 Roma tomatoes, sliced

Herb Dressing

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh tender herbs (thyme, basil, parsley, tarragon, oregano, etc.)
  • 3 garlic cloves, minced
  • Kosher salt and ground black pepper, to taste

Instructions

  1. Prepare the sauce: Heat 2 tablespoons of extra-virgin olive oil in a pan over medium heat. Add the diced yellow onion and cook until translucent. Add the minced garlic and grated carrot, sautéing until fragrant. Stir in the crushed tomatoes, roasted red peppers, herbs de Provence, kosher salt, and black pepper. Simmer the sauce gently to meld flavors for about 15-20 minutes, stirring occasionally.
  2. Slice the vegetables: While the sauce simmers, thinly slice the Chinese eggplant, zucchini, yellow summer squash, and Roma tomatoes, aiming for uniform thickness to ensure even cooking and an attractive presentation.
  3. Assemble the ratatouille: Preheat your oven to 375°F (190°C). Spread the prepared tomato and pepper sauce in the bottom of a baking dish. Neatly arrange the sliced vegetables over the sauce, alternating colors and types for visual appeal, slightly overlapping them in a spiral or rows.
  4. Bake the ratatouille: Cover the assembled dish with parchment paper or foil and bake in the preheated oven for 35-40 minutes or until the vegetables are tender but maintain their shape.
  5. Make the herb dressing: In a small bowl, whisk together ¼ cup extra-virgin olive oil with minced garlic, fresh chopped herbs, and season with kosher salt and black pepper to taste.
  6. Serve: Once the ratatouille is baked, drizzle the herb dressing over the top and serve warm as a main dish or flavorful side.

Notes

  • Herbs de Provence can be substituted with a mix of dried thyme, rosemary, oregano, and basil if unavailable.
  • For a richer flavor, let the ratatouille rest for at least 10 minutes after baking before serving to allow the flavors to meld.
  • This dish can be served hot, warm, or at room temperature and pairs well with crusty bread or a grain like polenta or couscous.
  • Vegetables can be sliced thinner or thicker based on personal texture preference but try to keep slices uniform for even cooking.
  • Leftover ratatouille can be refrigerated for up to 3 days and tastes great as leftovers.

Find it online: https://justsosavory.com/delicious-ratatouille-with-roasted-red-peppers-and-herb-dressing-recipe/