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Ratatouille

Ratatouille
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Looking for a warm and comforting dish that showcases fresh produce? Try this delightful Ratatouille! This vibrant vegetable casserole features layers of eggplant, zucchini, bell peppers, and potatoes, all simmered in a garlicky tomato sauce and topped with a creamy béchamel. Not only is it visually stunning, but it’s also a healthy choice packed with nutrients. Perfect for cozy dinners or as a delightful side dish, this Ratatouille celebrates the flavors of seasonal vegetables. Whether enjoyed on its own with crusty bread or paired with your favorite protein, this recipe is sure to impress!

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Boil water and par-cook sliced potatoes for 3-4 minutes.
  2. For the béchamel sauce, melt butter in a saucepan, whisk in flour until smooth. Gradually add warm milk and stir until thickened. Season with salt and nutmeg.
  3. In a baking dish, layer tomato sauce mixed with garlic and thyme at the bottom. Drizzle some béchamel on top.
  4. Layer sliced vegetables artistically over the sauce, drizzle with olive oil, and season with salt and pepper.
  5. Cover with parchment paper and bake for 55-60 minutes until veggies are tender.
  6. Let cool for 5 minutes before serving.

Nutrition

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