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Baked Summer Ratatouille is a vibrant and flavorful dish that embodies the essence of summer produce. This classic French recipe combines a medley of fresh vegetables, creating a comforting yet healthy meal perfect for any occasion. The beauty of ratatouille lies not only in its colorful presentation but also in its versatility, making it an ideal choice for both casual family dinners and elegant gatherings. Whether you are a seasoned cook or a novice in the kitchen, this recipe is approachable and rewarding, making it a must-try during the warm months.

Baked Summer Ratatouille

Indulge in the vibrant flavors of summer with Baked Summer Ratatouille, a classic French dish that celebrates fresh seasonal produce. This colorful medley of eggplant, zucchini, bell peppers, and tomatoes creates a comforting yet healthy meal perfect for any occasion. Rich in nutrients and easy to prepare, ratatouille works wonderfully as a main course or side dish. Explore its origins, preparation methods, and serving ideas to elevate your summer dining experience!
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Ingredients
  

1 medium eggplant, diced into ½-inch cubes

1 medium zucchini, sliced into half-moons (about ½ inch thick)

1 medium yellow summer squash, sliced into half-moons (about ½ inch thick)

1 red bell pepper, diced into ½-inch pieces

1 yellow bell pepper, diced into ½-inch pieces

1 large onion, sliced into thin rings

3 cloves garlic, minced

4 large ripe tomatoes, diced (or one 14-ounce can of diced tomatoes, drained)

4 tablespoons extra virgin olive oil, divided

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon freshly ground black pepper

Fresh basil leaves for garnish

Instructions
 

Preheat the oven: Set your oven temperature to 375°F (190°C) so it’s ready for baking.

    Prepare the vegetables: In a large mixing bowl, add the diced eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, sliced onion, minced garlic, and diced tomatoes.

      Season the mixture: Drizzle about 3 tablespoons of olive oil over the vegetable medley. Sprinkle in the dried thyme, dried oregano, salt, and black pepper. Gently toss everything together using a spatula or your hands, ensuring that each piece is well coated with the oil and seasonings.

        Layer the vegetables: Transfer the seasoned vegetables into a large baking dish. Spread them out evenly to ensure even cooking. Drizzle the remaining 1 tablespoon of olive oil over the top of the layered vegetables for an added boost of flavor.

          Bake the ratatouille: Cover the baking dish with aluminum foil to trap moisture, which will help cook the vegetables. Place it in the preheated oven and bake for about 30 minutes. After 30 minutes, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the vegetables are tender and have developed a slight caramelization on the edges.

            Garnish and serve: Once fully cooked, remove the baking dish from the oven and let it cool for about 5 minutes. Before serving, garnish the ratatouille generously with fresh basil leaves for a fragrant touch.

              Enjoy your ratatouille: This dish can be enjoyed warm or at room temperature. It serves beautifully as a side dish or a light main course, perfect alongside crusty bread or over a bed of rice or quinoa.

                Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings