Because a small ratatouille from my old post from 2009 just isn’t enough…you need to go bigger on this vegetable dish. If needing to feed a small army or you just want to have enough to enjoy throughout the week by making ahead then this is the dish you’re looking for. I call this my rustic version of ratatouille because I lose the control freak ability to layer everything so perfectly and have matching slice sizes. It’s a bit more sloppy but the flavor is still powerful and makes your mouth water. This rustic ratatouille is a good size portion to bring to your next gathering or have for your meal prep throughout the week.
Ratatouille
Ingredients
2 (16 ounce) cans tomato paste
1 large yellow onion, chopped
1/2 cup minced garlic
1 tablespoon olive oil
salt and ground black pepper to taste
1 large eggplant, thinly sliced
2 zucchinis, thinly sliced
2 yellow squash, thinly sliced
1 orange bell pepper, cored and very thinly sliced
4 tablespoons olive oil, or to taste
3 teaspoons fresh thyme leaves, or to taste
mascarpone cheese for topping, to your hearts content
Prepare
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread tomato paste into the bottom of a 9×13-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
3. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and orange bell pepper, starting at the outer edge of the dish and working concentrically towards the center. The key here is to not necessarily overlap and alternate in a specific order and get sloppy with it a wee bit. Drizzle the vegetables with 4 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
4. Bake in the preheated oven until vegetables are roasted and tender, one hour. Serve with large dollops of mascarpone cheese, if desired.
- 2 (16 ounce) cans tomato paste
- 1 large yellow onion, chopped
- 1/2 cup minced garlic
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 1 large eggplant, thinly sliced
- 2 zucchinis, thinly sliced
- 2 yellow squash, thinly sliced
- 1 orange bell pepper, cored and very thinly sliced
- 4 tablespoons olive oil, or to taste
- 3 teaspoons fresh thyme leaves, or to taste
- mascarpone cheese for topping, to your hearts content
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste into the bottom of a 9x13-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
- Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and orange bell pepper, starting at the outer edge of the dish and working concentrically towards the center. The key here is to not necessarily overlap and alternate in a specific order and get sloppy with it a wee bit. Drizzle the vegetables with 4 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
- Bake in the preheated oven until vegetables are roasted and tender, one hour. Serve with large dollops of mascarpone cheese, if desired.
