Layered Ratatouille
Layered Ratatouille
Yield: Makes 4-6 servings
Ingredients:
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
3/4 cup shredded mozzarella cheese
1 small eggplant, such as Italian or Chinese
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh thyme
Salt and pepper
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Cut vegetables 1/16 inch thick, cutting red pepper into thin rings.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish. layer the mozzarella with the vegetables.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Sprinkle with thyme.
Cover dish with a piece of parchment paper cut to fit inside.
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are cooked. Vegetables should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
3/4 cup shredded mozzarella cheese
1 small eggplant, such as Italian or Chinese
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh thyme
Salt and pepper
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Cut vegetables 1/16 inch thick, cutting red pepper into thin rings.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish. layer the mozzarella with the vegetables.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Sprinkle with thyme.
Cover dish with a piece of parchment paper cut to fit inside.
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are cooked. Vegetables should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
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