|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ratatouille is a classic flavor-packed veggie filled dish that makes a lovely main course or a stunning side dish. The key to perfect ratatouille is having evenly sliced vegetables for amazing texture. Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.
- 2 large tomatoes, green tops removed
- 1 garlic bulb/head, tip cut off to expose the cloves
- 1 Japanese eggplant or 2 to 3 baby eggplants
- 1 unpeeled yellow zucchini
- 1 unpeeled green zucchini
- 1 red bell pepper, seeds removed
- 1 very large carrot, orange is best, but any color will do
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 2 tablespoon olive oil + additional for drizzling
- 2 tablespoons fresh thyme
- 1 tablespoon fresh oregano
- Black pepper to taste
- Salt to taste
Preheat your oven to 400 F. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches.
Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan.
Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
Decrease your oven's temperature to 375 F. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a sharp knife or mandoline.
In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt, and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables.
Once all the vegetables have been placed securely and the dish is full, drizzle them with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce. Top with fresh thyme, oregano, black pepper, and salt.
Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and fragrant. Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.