• Home
  • Dinner
  • Ratatouille (Zucchini, Squash, Eggplant Casserole with Tomato Sauce)
0 0
Ratatouille (Zucchini, Squash, Eggplant Casserole with Tomato Sauce)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 medium (around 300 gr) Zucchini
1medium (about 300gr) Summer squash
1medium (about 300gr) Eggplant
2 medium (around 350 gr) Tomatoes
1 small ( around 100 gr) Yellow onion
2 medium cloves Garlic
1 tsp Dried basil
1 tsp Dried thyme
pinch Paprika flakes
¼ tsp cumin Ground cumin
1 tbsp Sesame seeds oil
1/2 tsp Sea salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Ratatouille (Zucchini, Squash, Eggplant Casserole with Tomato Sauce)

Features:
  • Low carb
  • Paleo
  • Vegan
  • Vegetarian
Cuisine:

Light and colorful French Ratatouille. Side dish that is full of flavor!

  • 35 min
  • Serves 2
  • Medium

Ingredients

Directions

Share

Heat 1 tablespoon sesame seeds oil in a saucepan. Add chopped onion, stir till softened, then add chopped tomatoes, bring to a simmer, cover with the lid, reduce the heat to the minimum and cook for 10 minutes. Take the saucepan from heat, add thyme, basil, cumin, paprika and a pinch of salt, blend till smooth.

Thinly slice zucchini, squash and eggplant crosswise. Put them separately into 3 bowls, add a pinch of sea salt to each bowl and gently mix the salt into slices to make vegetables extract their moisture.  Hit a non-stick/ceramic pan and place zucchini on it. Keep it on each side till the extra moisture is removed and slices got slightly browned. Repeat it with squash and eggplant. This process will give vegetables right texture for this dish.

Put your veggies in layers into the baking dish alternating slices to create pretty Ratatouille look and eventually to get different flavors with each spoon. Size and shape of the baking dish for this meal is absolutely flexible. So if your ceramic/glassware casserole pan is rectangular like mine, layer veggies in rows, using round one place them in a circular way. Keep in mind that the tighter you layer your veggies the longer cook time will be, so if you’d like to speed it up choose bigger baking pan. Scoop out tomato sauce on top of arranged slices and distribute it evenly.

Bake at 200 C (400°F) about 15 minutes until Ratatouille is slightly browned on top. Serve hot and enjoy!

Steps

1
Done

Heat 1 tablespoon sesame seeds oil in a saucepan. Add chopped onion, stir till softened, then add chopped tomatoes, bring to a simmer, cover with the lid, reduce the heat to the minimum and cook for 10 minutes. Take the saucepan from heat, add thyme, basil, cumin, paprika and a pinch of salt, blend till smooth.

2
Done

Thinly slice zucchini, squash and eggplant crosswise. Put them separately into 3 bowls, add a pinch of sea salt to each bowl and gently mix the salt into slices to make vegetables extract their moisture. Hit a non-stick/ceramic pan and place zucchini on it. Keep it on each side till the extra moisture is removed and slices got slightly browned. Repeat it with squash and eggplant. This process will give vegetables right texture for this dish.

3
Done

Put your veggies in layers into the baking dish alternating slices to create pretty Ratatouille look and eventually to get different flavors with each spoon. Size and shape of the baking dish for this meal is absolutely flexible. So if your ceramic/glassware casserole pan is rectangular like mine, layer veggies in rows, using round one place them in a circular way. Keep in mind that the tighter you layer your veggies the longer cook time will be, so if you’d like to speed it up choose bigger baking pan. Scoop out tomato sauce on top of arranged slices and distribute it evenly.

4
Done

Bake at 200 C (400°F) about 15 minutes until Ratatouille is slightly browned on top. Serve hot and enjoy!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
56793376-5b19-4981-b4a2-c984d61099fa
previous
Spinach Egg Scramble with Feta and Tomatoes
cb06ea7a-8a07-4f3b-842a-6749271d41a9-yl2h9u3_ojzrys_idvd8kngth0zjhxflaxjzgzsjf9y
next
Chilled Vegan Avocado Soup with Mango-Corn Salsa
56793376-5b19-4981-b4a2-c984d61099fa
previous
Spinach Egg Scramble with Feta and Tomatoes
cb06ea7a-8a07-4f3b-842a-6749271d41a9-yl2h9u3_ojzrys_idvd8kngth0zjhxflaxjzgzsjf9y
next
Chilled Vegan Avocado Soup with Mango-Corn Salsa

5 Comments Hide Comments

My family members all the time say that I am wasting my time at web, however I know I am getting experience everyday by reading such content, cooking requires inspiration. Thanks

Leave a Reply to celia Cancel reply