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Ratatouille, a classic French dish, embodies the essence of Mediterranean cooking. Originating from the picturesque region of Provence, this rustic vegetable stew has captured the hearts and palates of food lovers worldwide. Its vibrant colors and robust flavors are not just a feast for the eyes but also a celebration of seasonal produce. As summer unfolds, gardens and farmers' markets overflow with an array of fresh vegetables just waiting to be transformed into culinary masterpieces. This is where our Baked Summer Ratatouille Delight shines, offering a simple yet flavorful way to showcase the best of summer's bounty.

Baked Summer Ratatouille

Discover the vibrant flavors of summer with our Baked Summer Ratatouille Delight! This classic French dish showcases a medley of fresh vegetables like eggplant, zucchini, bell peppers, and tomatoes, beautifully baked to perfection. Not only is it a feast for the eyes, but it's also a nutritious choice, ideal for both vegetarian and vegan diets. Perfect for summer gatherings or cozy dinners, this colorful ratatouille celebrates seasonal produce, making each bite a delightful experience.
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Ingredients
  

1 medium eggplant, sliced into 1/4-inch rounds

2 medium zucchinis, sliced into 1/4-inch rounds

2 medium yellow squash, sliced into 1/4-inch rounds

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 large onion, finely chopped

3 cloves garlic, minced

4 medium tomatoes, chopped (or 1 can of diced tomatoes)

1/4 cup fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon thyme

3 tablespoons olive oil

Salt and pepper, to taste

1/2 cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3-4 minutes. Add the chopped tomatoes, oregano, thyme, salt, and pepper. Cook for another 5 minutes until the mixture is slightly thickened. Set aside.

      Layer the vegetables: In a large baking dish, start by spreading the tomato mixture over the bottom evenly. Then, begin layering the sliced eggplant, zucchini, yellow squash, and bell peppers in an alternating pattern. You can arrange them in a spiral for a beautiful presentation.

        Drizzle with olive oil: Once all the vegetables are arranged, drizzle the remaining tablespoon of olive oil over the top. Sprinkle with salt, pepper, and the chopped fresh basil.

          Cover with foil: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

            Uncover and bake: After 30 minutes, remove the foil and bake for an additional 15 minutes. If desired, sprinkle Parmesan cheese on top before the final few minutes of baking for a golden, cheesy crust.

              Garnish and serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving warm.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings