Vibrant Layered Ratatouille: A Vegetarian Feast for the Eyes and Taste Buds!

This stunning Layered Baked Ratatouille is a vegetarian masterpiece, showcasing vibrant summer vegetables in a flavourful tomato sauce. Each layer, from tender eggplant to juicy zucchini, sings with its own distinct character while harmonising in perfect unison. Bake it for a light and healthy lunch, a vibrant side dish, or a show-stopping centrepiece for your next vegetarian gathering.

Course	Cuisine	Servings	Prep Time	Cook Time	Calories
Main Course or Side	Mediterranean	4-6	20 minutes	45 minutes	Approx. 250 per serving

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 400g chopped tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 medium eggplant, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• Fresh basil leaves, for garnishing

Method:

1. Preheat oven to 180°C (350°F). Grease a baking dish with 1 tablespoon olive oil.
2. Heat remaining olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes, until softened. Add garlic and bell pepper, cook for another 2 minutes.
3. Stir in chopped tomatoes, tomato paste, oregano, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer and cook for 10 minutes, until slightly thickened.
4. Meanwhile, arrange eggplant, zucchini, and yellow squash slices in a single layer on a large plate. Season with salt and pepper.
5. Spread half of the tomato sauce in the prepared baking dish. Starting from the outside edge, carefully arrange overlapping slices of vegetables in a circular pattern, alternating the colours. Continue layering vegetables and sauce until all ingredients are used.
6. Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 15 minutes, or until vegetables are tender and sauce is bubbly.
7. Garnish with fresh basil leaves and serve hot or warm.

A Special Touch:

This Layered Ratatouille is a visual and culinary treat. I loved the way the different colours of the vegetables create a stunning presentation, and the contrasting textures, from the tender eggplant to the firm zucchini, add another layer of interest. The flavourful tomato sauce ties everything together perfectly, making it a dish that is both satisfying and refreshing.

Tips:

• Use a mandoline slicer for perfectly even vegetable slices.
• If you prefer a richer flavour, add a dollop of mascarpone or ricotta cheese to the tomato sauce before layering the vegetables.
• For a vegan option, use olive oil instead of butter and substitute nutritional yeast for parmesan cheese (if using).

I hope this recipe inspires you to create your own vegetarian masterpiece!

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