Sliced Ratatouille Bake

This vibrant sliced ratatouille bake combines layers of colorful vegetables and aromatic herbs, making it a delightful and healthy dish. Perfect as a side or a main course, it's a feast for both the eyes and the palate.

Steps

Preheat your oven to 375°F (190°C). Thinly slice the zucchini, eggplant, bell pepper, tomato, and onion. In a baking dish, layer the sliced vegetables in a circular pattern, alternating colors for a beautiful presentation. Finely chop the garlic and sprinkle it over the vegetables. Drizzle with olive oil and season with thyme, salt, and pepper. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the vegetables are tender and slightly caramelized. Garnish with fresh basil before serving.

1 small zucchini 1 small eggplant 1 small bell pepper (any color) 1 small tomato 1 small onion 2 cloves garlic 1 tablespoon olive oil 1 teaspoon dried thyme Salt and pepper to taste Fresh basil for garnish (optional)