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

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Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Arrange sliced tomatoes, zucchini, eggplant, and onion in alternating layers in the baking dish.
Sprinkle minced garlic, thyme, oregano, salt, and pepper over the vegetables. Drizzle with olive oil.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 5-10 minutes until vegetables are tender.
Garnish with fresh basil before serving.

Notes

You can customize the seasonings to taste.