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Ingredients
- 3 heads garlic
- 6 tbsp olive oil - divided
- 1 eggplant - thinly sliced
- 2 zucchini - thinly sliced
- 1 yellow squash - thinly sliced
- 1 green bell pepper - thinly sliced
- 2 heirloom or beefsteak tomatoes - thinly sliced
- 2 sweet onions - thinly sliced
- 1 (6 oz) can tomato paste
- 3/4 cup water
- 3/4 cup fresh basil - chopped and divided
- 1/4 cup grated parmesan
- 1/4 tsp crushed red pepper
- salt + pepper
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Peel away most of the paper off of the garlic heads, leaving the head of garlic intact. Trim about 1/4 inch off the top of the garlic head. Drizzle heads of garlic with 1 tbsp olive oil and wrap in foil. Roast in the oven for 40 minutes. Remove from oven and let cool. (Roasted garlic can be made in advance.)
- Spray a 9x13 baking dish with non-stick spray. Combine tomato paste, 2 tbsp olive oil, water, 1/4 cup basil, salt, and pepper in a small bowl. Pour in the bottom of the baking dish.
- Stack thinly sliced eggplant, zucchini, squash, bell pepper, tomatoes, and onions in alternating patterns, placing them on their side and leaning them against the baking dish. Repeat until you have used all of the vegetables and filled the dish.
- Combine roasted garlic cloves (squeeze cloves out of the head), 1/2 cup fresh basil, parmesan, crushed red pepper, 3 tbsp olive oil, salt, and pepper. Drizzle roasted garlic mixture over the vegetables, using a brush or your fingers to thoroughly coat the tops of the vegetables. Cover baking dish with foil and bake for 45 minutes at 375 degrees F. After 45 minutes, remove the foil and bake for 30-45 more minutes, until vegetables are tender.
- Ratatouille can be served hot or cold. Serve by itself or with rice, quinoa, or pasta.