Ratatouille Tian
PREP TIME 20 Min
TOTAL COOK TIME 65 Min
SERVES 4-6 People
Ingredients
- 1/3 cup extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1 tsp herbes de Provence
- Sea salt and freshly ground black pepper
- 2 baby eggplant (about 12 oz), thinly sliced into rounds
- 1 medium zucchini (about 8 oz), thinly sliced into rounds
- 1 small red onion (about 8 oz), very thinly sliced into rounds
- 8 larger sized NatureFresh™ Farms Cocktail™ Tomatoes, sliced into rounds
Directions
Step 1
Wash all produce before preparing your meal.
Step 2
Preheat oven to 375°F. Brush a 9-inch non-metallic round casserole dish or pie pan with a bit of olive oil to coat.
Step 3
Combine ¼ cup olive oil, herbes de Provence, salt and pepper in a large bowl. Add eggplant and zucchini slices to the bowl, tossing to coat. Add tomatoes; gently toss again.
Step 4
Alternate slices of tomato, eggplant, zucchini and red onion around edge of pan, overlapping tightly. Make an inner and center circle using remaining alternating vegetables, packing the pan tightly.
Step 5
Drizzle remaining olive oil over vegetables. Cover pan with foil and bake for 35 minutes. Remove foil and continue baking for another 30 to 35 minutes or until vegetables are tender and slightly browned. Let cool for 10 minutes before serving.
Chef's Tips
This French-inspired dish is a hearty plant-based main with salad or serve as a side with roasted chicken.
