Ratatouille Recipe From Scratch With Homemade Sauce

This classic French dish is a vibrant and flavorful combination of summer vegetables. Traditionally layered and baked, ratatouille is a vegetarian masterpiece that’s perfect for a light meal or a delightful side dish. This recipe takes it a step further by including a homemade sauce made with fresh, roasted peppers and herbs, creating a depth of flavor you won’t find in store-bought options.

Ingredients:

For the vegetables:

2 medium yellow squash

2 medium green squash

2 medium Japanese eggplants

8 medium Roma tomatoes, blanched and peeled

For the sauce:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, roasted and diced

1 yellow bell pepper, roasted and diced

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 sprigs fresh thyme, picked

5 leaves fresh parsley, torn

1 sprig fresh basil, torn

Assembling the ratatouille:

Olive oil, for drizzling

Sea salt flakes, to taste

Freshly ground black pepper, to taste

2 sprigs fresh rosemary, picked

Fresh parsley, for garnish

Instructions:

Prepare the vegetables: Wash and trim the squash and eggplants. Using a mandoline or a sharp knife, thinly slice all the vegetables.

Blanch and peel the tomatoes: Bring a pot of water to a boil. Score the bottom of each tomato with an X. Carefully place the tomatoes in the boiling water for 10-15 seconds. Transfer them to a bowl of ice water to stop the cooking process. Once cool, peel off the skins and discard. Slice two tomatoes thinly and dice the remaining six.

Make the sauce: Heat olive oil in a pot over medium heat. Sauté the onions and garlic until translucent, about 5 minutes. Add the roasted bell peppers and diced tomatoes. Season with salt, pepper, thyme, parsley, and basil. Simmer for 5-8 minutes, then blend until smooth and set aside to cool.

Assemble the ratatouille: Preheat your oven to 360°F (180°C). Spread a layer of sauce on the bottom of a baking dish. Arrange the thinly sliced vegetables in a concentric circle starting from the outside with eggplant, then tomato, yellow squash, and finally green squash. Drizzle with olive oil, season with salt, pepper, and chopped rosemary. Cover the dish with parchment paper.

Bake and finish: Bake for 60 minutes. Remove the dish from the oven and take off the parchment paper. Use a ring mold to arrange the vegetables on a plate, layering them carefully. Drizzle with a mixture of leftover sauce and olive oil. Garnish with fresh parsley . Serve with dollops of mascarpone cheese or toasted bread.