Print

Ratatouille

Ratatouille
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ratatouille is a vibrant and comforting vegetable casserole that celebrates the bounty of fresh produce. This delightful dish layers thinly sliced vegetables like eggplant, zucchini, and bell peppers in a garlicky tomato sauce, all topped with a creamy béchamel. It’s perfect for cozy dinners, impressing guests, or simply enjoying a meatless meal without compromising on flavor. Whether served over pasta, rice, or alongside crusty bread, Ratatouille is a versatile dish that brings warmth to any table.

Ingredients

Scale
  • 1–2 cups Tomato Sauce
  • 2 cloves Garlic, minced
  • 3–4 sprigs Thyme
  • 2 tbsp Olive Oil
  • 1 Eggplant, thinly sliced
  • 1 Yellow Squash, thinly sliced
  • 1 Zucchini, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 2–3 medium Potatoes, thinly sliced
  • 1 tbsp Unsalted Butter
  • 1 tbsp All-Purpose Flour
  • 1 cup Milk
  • 1/8 tsp Nutmeg
  • Salt and Black Pepper to taste
  • 1/2 tsp Chili Flakes

Instructions

  1. Preheat your oven to 375°F (190°C). Boil water in a pot and season with salt. Thinly slice potatoes and boil for 3-4 minutes until just tender. Drain and set aside.
  2. For the béchamel sauce, melt butter in a saucepan, whisk in flour and cook for 1-2 minutes. Gradually add warm milk until thickened; season with salt, pepper, and nutmeg.
  3. In a baking dish, spread a layer of tomato sauce mixed with garlic and thyme. Layer the par-cooked potatoes and sliced vegetables artistically on top. Drizzle with olive oil and season with salt and pepper.
  4. Top with béchamel sauce and cover with parchment paper. Bake for 55-60 minutes until veggies are tender.
  5. Allow to cool for 5 minutes before serving.

Nutrition

Find it online: https://freshtablerecipes.com/ratatouille/