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Ratatouille

Ratatouille
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If you’re searching for a dish that embodies warmth and comfort, look no further than this delightful Ratatouille. This vibrant vegetable casserole features an array of fresh, colorful veggies, layered in a wholesome tomato base with a creamy béchamel sauce. Perfect for weeknight dinners or impressing guests, it’s not only a feast for the eyes but also a fantastic way to sneak in those essential vegetables. With its easy preparation and make-ahead convenience, this Ratatouille will quickly become a staple at your table. Embrace the rich flavors and enjoy a nourishing meal that everyone will love!

Ingredients

Scale
  • 1–2 Cups Tomato Sauce
  • 2 Garlic cloves, minced
  • 3–4 Thyme sprigs
  • 2 tbsp Olive Oil
  • 1/2 tsp Chili Flakes
  • 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, 2% or whole milk
  • 1/8 tsp Nutmeg
  • Salt and Black Pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Boil salted water and par-cook sliced potatoes for 3-4 minutes. Drain and set aside.
  2. In a saucepan over medium heat, melt butter and whisk in flour until smooth. Gradually add warm milk, stirring until thickened. Season with salt, nutmeg, and pepper.
  3. Spread tomato sauce mixed with garlic, olive oil, thyme, and chili flakes in a baking dish. Layer béchamel sauce on top.
  4. Arrange sliced eggplant, zucchini, squash, red pepper, and potatoes in spirals on top of the sauces. Drizzle with olive oil and sprinkle with thyme.
  5. Cover with parchment paper and bake for 55-60 minutes until veggies are tender.

Nutrition

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