Celebrate the best of garden-fresh summer produce with this Classic Ratatouille recipe. Layers of ripe tomatoes, eggplant, zucchini, yellow squash, and onion are baked over a flavorful base of garlicky crushed tomatoes and pesto, then roasted until tender and golden. This simple, rustic Provençal dish makes a beautiful side or light vegetarian entrée, perfect for showcasing seasonal vegetables.
Classic Ratatouille
Makes 6 servings
Ingredients
- 2 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 1 (15-ounce) can crushed tomatoes
- ¼ cup refrigerated pesto
- 2 teaspoons kosher salt, divided
- 1 teaspoon fresh oregano leaves
- 5 small tomatoes, sliced crosswise ¼ inch thick
- 2 small eggplants, sliced crosswise ¼ inch thick
- 1 large zucchini, sliced crosswise ¼ inch thick
- 1 large yellow squash, sliced crosswise ¼ inch thick
- 1 small yellow onion, sliced crosswise ¼ inch thick
- Garnish: crushed red pepper, fresh oregano leaves, chopped fresh parsley
Instructions
- Preheat oven to 400°.
- In a 10-inch enamel-coated cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add garlic, and cook, stirring occasionally, until lightly golden and aromatic, 1 to 2 minutes. Stir in crushed tomatoes, pesto, 1 teaspoon salt, and oregano; cook, stirring occasionally, until hot and bubbly, about 2 minutes. Remove from heat. Using an offset spatula, spread tomato mixture evenly in bottom of skillet.
- Starting at outer edge of skillet and working inward, arrange sliced tomatoes, eggplant, zucchini, yellow squash, and onion in concentric circles, alternating vegetables and overlapping slices so just a little bit of each slice is visible. Brush with remaining 1 tablespoon oil, and sprinkle with remaining 1 teaspoon salt. Cover with lid or foil.
- Bake until vegetables are tender, about 1 hour. Uncover and bake until lightly browned, about 20 minutes more. Garnish with crushed red pepper, oregano, and parsley, if desired.
