This oven baked ratatouille recipe is a classic French Tian side dish. Made with tomatoes, eggplant, green and yellow zucchini, this is a hearty fall meal.
Prep Time: 45minutes
Cook Time: 2hours
Total Time: 2hours45minutes
1candiced tomatoes(28oz can)
Preheat oven to 350F.
Slice green and yellow zuchini, eggplant and roma tomatoes into 1/4 inch sliced round meddalions. Try to make all the slices the same width.
Mix the can of diced tomatoes with the onion and garlic. Spread the mixture evenly across the bottom of a medium sized casserole or baking dish.
Start assembling the ratatouille rows by placing one slice of each vegetable, standing upright and stacked together, up against the edge of the baking dish. Keep adding a slice at a time, following the same colour pattern and moving along the edge of the dish. Once the outer row is complete, continue the same way with the inner row.
Mix together the olive oil with the minced oregano, thyme, salt and pepper. Drizzle it evenly across the top of all the sliced vegetables.
Cover with foil and bake in the oven for 45 minutes. Remove the foil and bake for another 45 minutes, or until the vegetables are cooked through and soft.