In a mixing bowl, combine the tomato sauce with salt, black pepper, basil, garlic powder, and half of the thyme.
Tomato Sauce | 500g |
---|---|
Salt | to taste |
Black Pepper | 1tsp |
Dried Thyme | 2tsp |
Dried Basil | 2tsp |
Garlic Powder | 1tsp |
Eggplants | 350g |
Zucchini | 350g |
Red Onions | 350g |
Tomatoes | 350g |
Extra Virgin Olive Oil | 2tbsp |
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Next, thinly slice the eggplants, zucchini, onions, and tomatoes.
Tomato Sauce | 500g |
---|---|
Salt | to taste |
Black Pepper | 1tsp |
Dried Thyme | 2tsp |
Dried Basil | 2tsp |
Garlic Powder | 1tsp |
Eggplants | 350g |
Zucchini | 350g |
Red Onions | 350g |
Tomatoes | 350g |
Extra Virgin Olive Oil | 2tbsp |
Transfer the seasoned tomato sauce into an oven-proof casserole.
Tomato Sauce | 500g |
---|---|
Salt | to taste |
Black Pepper | 1tsp |
Dried Thyme | 2tsp |
Dried Basil | 2tsp |
Garlic Powder | 1tsp |
Eggplants | 350g |
Zucchini | 350g |
Red Onions | 350g |
Tomatoes | 350g |
Extra Virgin Olive Oil | 2tbsp |
Arrange the vegetables over the sauce stacking and alternating one slice of each type. Then, drizzle with oil and garnish with thyme and basil.
Tomato Sauce | 500g |
---|---|
Salt | to taste |
Black Pepper | 1tsp |
Dried Thyme | 2tsp |
Dried Basil | 2tsp |
Garlic Powder | 1tsp |
Eggplants | 350g |
Zucchini | 350g |
Red Onions | 350g |
Tomatoes | 350g |
Extra Virgin Olive Oil | 2tbsp |
Cover the ratatouille with foil and bake it for 30 minutes at 220° C (425°F). Then, remove the foil, put the casserole back in the oven and roast for a further 10 minutes.
Tomato Sauce | 500g |
---|---|
Salt | to taste |
Black Pepper | 1tsp |
Dried Thyme | 2tsp |
Dried Basil | 2tsp |
Garlic Powder | 1tsp |
Eggplants | 350g |
Zucchini | 350g |
Red Onions | 350g |
Tomatoes | 350g |
Extra Virgin Olive Oil | 2tbsp |
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