Ratatouille Tian Recipe

[lomiloml]

Ratatouille Tian is a beautiful, rustic dish that’s as flavorful as it is stunning. I tried this version, and it really brings out the essence of those fresh, late-summer vegetables, all baked to perfection with a touch of olive oil and herbs. It’s a wonderful side or even a main dish if you pair it with some good bread. Let’s get started!

Ingredients:​

• 1 large zucchini, thinly sliced
• 1 large yellow squash, thinly sliced
• 1 eggplant, thinly sliced
• 2 large tomatoes, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Fresh basil or parsley for garnish
• Salt and pepper to taste

Instructions:​

1. Prepare the Base: Preheat your oven to 375°F (190°C). Drizzle 1 tablespoon of olive oil into the bottom of a baking dish. Scatter the minced garlic and a layer of thinly sliced onion evenly over the bottom.
2. Layer the Vegetables: Arrange the sliced zucchini, yellow squash, eggplant, tomatoes, and red bell pepper in alternating layers, overlapping them slightly like a fan. The colors will look gorgeous!
3. Season: Drizzle the remaining olive oil over the top of the vegetables. Sprinkle with thyme, oregano, salt, and pepper. This is where all the fragrant, Mediterranean flavors start to come together.
4. Bake: Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the vegetables are tender and slightly caramelized at the edges.
5. Garnish & Serve: Once out of the oven, let the ratatouille tian cool slightly, then sprinkle with fresh basil or parsley. Serve warm, either as a side or with some crusty bread for a light meal.

This Ratatouille Tian is a celebration of vegetables in their purest form—simple, colorful, and bursting with flavor. It’s a dish that looks like a work of art but tastes like home. Perfect for when you want something healthy, beautiful, and full of summer vibes!