Ratatouille can often be overlooked as a summer dish, with most people thinking of steaming hot bowls of vegetable stew. But with a little twist and some French flair, this easy-peasy bake makes a perfect light & summery dish. Suitable for vegans, and packed with flavour, this Ratatouille Gratin is sure to be an eye-catching plate that everyone wants to try.
Originating in Nice, Ratatouille is a dish that almost everyone has tried their hand at making at least once in their life - even Pixar! It is a dish that has proven time and time again that simple ingredients can produce great tasting food. But today we're going to be baking our Ratatouille, giving it a whole new flavour, texture, and most importantly, a stylish finish perfect for serving straight to the table, family style.
So, grab your apron & your Berret, and let's make some delicious Ratatouille Gratin.
Prep: 25m (leisurely)
Cook: 45m - 1h
- 4 Tbs. olive oil
- 2 tsp. chopped garlic
- 2 tsp. chopped fresh thyme
- 1 ½ Good quality tomato basil sauce
- Salt and freshly ground pepper, to taste
- 1 yellow onion, thinly sliced
- 2 Courgettes
- 1 Aubergine
- 2 Golden courgettes (also known as summer squash)
- 4 Plum tomatoes
Preheat your oven to 200°C
1. In a pan, over medium heat, heat 1 tablespoon of the oil, add the garlic and thyme and cook, stirring occasionally, for about 1 minute. Transfer to a bowl and set aside.
2. Add another tablespoon of the oil to the pan and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of an ovenproof dish (typically oval or round for this dish).
3. Place the tomato slices on paper towel to dry off and remove as much moisture as possible. Season with salt and pepper. Set aside.
4. Add the courgette, aubergine and golden courgette slices along with remaining 2 Tbs. olive oil to a bowl with the garlic-thyme mixture. Toss until well combined.
5. To build the gratin, spread the tomato basil sauce on the bottom then arrange overlapping slices of courgette, aubergine and tomato, to the edge of the dish. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the centre of the gratin.
6. Make sure to cover the dish with baking paper to make sure the vegetables do not char. Take off the baking paper for the last 5-10 minutes to make the vegetables golden.
7. Bake until the vegetables are lightly browned and tender, about 45 minutes to an hour.
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