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Martha Stewart Ratatouille Recipe

Martha Stewart Ratatouille Recipe

Do you want a meal that tastes like summer? The Martha Stewart Ratatouille Recipe is the best choice.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 145 kcal

Equipment

  • Sharp knife
  • Large skillet
  • Mandoline Slicer
  • Baking Dish
  • Parchment paper

Ingredients
  

  • 2 tbsp OLIVE OIL
  • 3 cloves GARLIC
  • 1 large ONION
  • 1 medium EGGPLANT
  • 2 small ZUCCHINI
  • 2 small YELLOW SQUASH
  • 4 large ROMA TOMATOES
  • 1 tsp FRESH THYME
  • 1 pinch SALT AND PEPPER
  • 1 cup TOMATO PUREE

Instructions
 

  • Slice all your vegetables into very thin rounds. Try to keep them the same thickness for cooking. Set the sliced veggies aside on a clean tray.
  • Sauté the onions and garlic in a large pan. Add the peppers and some crushed tomatoes for sauce. Cook until the sauce smells very fragrant and thick.
  • Spread the sauce on the bottom of the dish. Arrange the veggie slices in an alternating pattern. Make a tight circle starting from the outer edge.
  • Drizzle the top with olive oil and fresh herbs. Season the vegetables with plenty of salt and pepper. This adds a layer of flavor to the top.
  • Cover the dish with a piece of parchment paper. Bake it in the oven until the veggies soften. Remove the paper for the last ten minutes.

Notes

  • Choose vegetables that have a similar narrow width.
  • Slice the rounds very thin for the best texture.
  • Do not skip the parchment paper during the bake.
  • Use fresh herbs instead of dried ones for aroma.
  • Let the dish rest for ten minutes before serving.
  • Salt the eggplant early to remove any bitter juice.
  • Make sure the bottom sauce is nice and thick.
Keyword Martha Stewart Ratatouille Recipe