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Ratatouille

Ratatouille
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If you’re on the hunt for a vibrant and comforting dish that celebrates fresh vegetables, this Ratatouille is your answer! This classic French vegetable casserole is not only visually stunning but also packed with flavors that transform simple ingredients into a gourmet experience. Perfect for busy weeknights or leisurely family dinners, this Ratatouille can be enjoyed as a hearty main course or a delightful side dish. With its colorful layers of eggplant, zucchini, yellow squash, bell pepper, and potatoes, it’s an excellent way to sneak in healthy veggies while keeping your meal light and satisfying. Once you try this easy recipe, it’s sure to find a permanent spot on your weekly menu!

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Bring about 2 cups of water to boil and par-cook thinly sliced potatoes for 3-4 minutes; drain.
  2. In a saucepan over medium heat, melt butter and whisk in flour until smooth. Gradually add warm milk until thickened. Season with salt and nutmeg.
  3. In a baking dish, layer tomato sauce mixed with minced garlic and thyme at the bottom. Drizzle some béchamel sauce over it.
  4. Layer the par-cooked potatoes and other sliced vegetables on top in an aesthetic arrangement.
  5. Cover with parchment paper and bake for 55-60 minutes until vegetables are tender.

Nutrition

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