Learn how to make a classic French ratatouille with this traditional recipe-packed with fresh vegetables, herbs, and rich Mediterranean flavors.

Scale

1 large eggplant, thinly sliced

2 zucchini, thinly sliced

1 yellow squash, thinly sliced

2 bell peppers (red and yellow), sliced into strips

4 medium tomatoes, thinly sliced

1 large onion, thinly sliced

4 cloves garlic, minced

1/4 cup olive oil

1 teaspoon fresh thyme leaves

1 teaspoon dried oregano

2 tablespoons fresh basil, chopped

Salt and pepper to taste

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Preheat the oven to 375°F (190°C).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
Spread the sautéed onions and garlic evenly on the bottom of a baking dish.
Arrange the sliced vegetables in alternating layers (eggplant, zucchini, squash, bell peppers, tomatoes) over the onion mixture, creating spiral or concentric circles.
Drizzle the remaining olive oil over the vegetables and sprinkle with thyme, oregano, salt, and pepper.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the vegetables are tender and slightly caramelized.
Garnish with fresh basil before serving.