RCI-VG.002.0008.001
Baked Ratatouille
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Heath, Texas in 1984.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- yellow squash cut in thin rounds2 unit
- zucchini cut in thin rounds3 unit
- tomatoes cut in thin rounds5 small
- 2 medium
- 1 tablespoon
- 2 tablespoons
- 3 cloves
- 1 tablespoon
- 2 tablespoons
- 3 tablespoons
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
Method
1
Preheat oven to 375°F (190°C). While oven heats, prepare the sauce base by dicing the 2 medium tomatoes and mincing the garlic cloves.
2
Heat the olive oil in a large skillet over medium heat, then add the minced garlic and diced tomatoes. Stir and cook until the mixture begins to soften, about 3 minutes.
3
Add the tomato paste, oregano, balsamic vinegar, salt, and freshly ground black pepper to the skillet. Stir well to combine and let simmer for 3 minutes until the sauce thickens slightly.
3 minutes
4
Spread the tomato sauce evenly across the bottom of a 9x13 inch baking dish. Reserve about 2 tablespoons of sauce for the top layer.
5
Arrange the sliced yellow squash, zucchini, and tomatoes in a layered pattern over the sauce, starting from one corner and slightly overlapping the slices to create a shingled effect. Work methodically to cover the entire dish.
6
Drizzle the reserved sauce over the top layer of vegetables and sprinkle evenly with the fresh basil, dill, parsley, and red pepper flakes.
7
Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 35 minutes covered, then remove the foil and bake for an additional 10 minutes until the vegetables are tender and lightly caramelized at the edges.
45 minutes
8
Remove from the oven and let rest for 5 minutes before serving. The ratatouille can be served warm or at room temperature.