Name: Baked Ratatouille with Tomatoes, Zucchini, and Eggplant
Ingredients: 2 medium tomatoes, sliced; 1 medium zucchini, sliced; 1 small eggplant, sliced; 1 onion, thinly sliced; 2 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh basil for garnish

Description

A classic French vegetable medley baked to perfection with layers of tomatoes, zucchini, and eggplant, seasoned with herbs and olive oil.

Ingredients

Scale

For the Crust:

2 medium tomatoes, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 onion, thinly sliced
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C).
Arrange sliced tomatoes, zucchini, eggplant, and onion in overlapping layers in a baking dish.
Drizzle with olive oil and sprinkle with minced garlic, thyme, oregano, salt, and pepper.
Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 5-10 minutes until vegetables are tender.
Garnish with fresh basil before serving.

Notes

You can customize the seasonings to taste.