I have a confession to make.

I haven’t seen the movie.

And I know that’s the first thing that comes to mind (and Google) when you hear that goofy word “ratatouille.” While I admittedly have not yet enjoyed the film, I sure as heck enjoy the dish. Kevin and I decided we needed some warm comfort for dinner tonight and this baked rendition of the classic was the perfect solution. Easy, versatile, and the leftovers are even tastier as the flavors continue to meld.

Baked Ratatouille

Ingredients:

1 cup tomato puree

2 Tbsp. olive oil, divided

½ onion, finely chopped

2 garlic cloved, thinly sliced

1 zucchini

1 yellow squash

1 red pepper

2 tsp. thyme

2 tsp. basil

Himalayan sea salt & pepper, to taste

Directions: 

1. Preheat the oven to 190 degrees C/375 degrees F

2. Pour tomato puree into the bottom of a baking dish. Add chopped onion and garlic, then stir in 1 Tbsp. olive oil and season with Himalayan sea salt and pepper.

3. On a mandolin or with a very sharp knife, cut the eggplant, zucchini, yellow squash and cored red pepper into very thin slices. Place the sliced vegetables atop the tomato sauce, layering and overlapping vegetables until the dish is filled.

4. Drizzle 1 Tbsp. olive oil over the vegetables and season with thyme and basil.

5. Bake for 45 minutes, until vegetables are cooked and tomato sauce is bubbling up around them.

We served it over spaghetti squash and lentils, but quinoa is another great protein option. Sprinkle with goat cheese if you wish