The Table
The Table

Ratatouille

Description

A hearty and versatile side dish

Summary

Yield
Servings
Prep time
10 minutes
Cooking time
17 minutes
Total time
27 minutes

Ingredients

2 T
Extra Virgin Olive Oil
1
Red Bell Pepper (small dice)
1⁄2
Medium Yellow Onion (small dice)
1
Fennel Bulb (small dice)
1 t
Dried Thyme
1
Bay Leaf
 
salt and red chili flakes (pinch of each, to taste)
1
Medium Zucchini Seeded (small dice)
1
Yellow Summer Squash Seeded (small dice)
1
Baby Eggplant (small dice)
7 oz
Canned San Marzano Tomatoes (diced or chopped with juice)
 
salt and pepper (to taste)

Instructions

Preheat the oven to 350 degrees F.

Meanwhile, heat the olive oil in a large oven-proof skillet over medium heat. Add the red pepper, onion, fennel, thyme, bay leaf, salt and red chili flakes; sauté until the onions are translucent (6-7 minutes), stirring from time to time.

Add the zucchini, summer squash and baby eggplant to the skillet. Stir and sauté for 5-6 minutes. 

Add the canned San Marzano tomatoes. Stir until all of the ingredients are well-combined.

Transfer the pan to the oven. Bake at 350 degrees F for 15-20 minutes, until all veggies are cooked, but not too soft.

Add salt and pepper to taste. 

Serve hot or at room temperature.