Make classic ratatouille the easy way. First roast tomatoes, bell pepper, onions, and a whole head of garlic with oregano, thyme, and chili flakes, then blend with fresh basil into a silky tomato–pepper sauce. Layer thin rounds of eggplant, green and yellow zucchini, and tomatoes on top, bake until tender, and finish with olive oil and basil. Cozy, plant based, and naturally gluten free.
What you will learn
• Foolproof roasted base sauce for deeper flavor
• Knife tip for ultra even 2 mm slices
• How to keep veggies tender with foil then finish uncovered for color

27 Comments

  1. What you’ll need:
🍅 Tomatoes + 🌶️ red bell pepper
🧅 Red & white onion + 🧄 garlic
🫒 Olive oil + 🌿 oregano, thyme, basil
🔥 Chili flakes + 🧂 salt & pepper
🍆 Eggplant + 🥒 green & yellow zucchini + 🍅 extra tomatoes
    Roast tomatoes/pepper/onions/garlic till caramelized, blend with basil into a silky sauce, spread in the dish. Layer thin veggie rounds in a spiral, drizzle oil, cover → bake, then uncover to finish. Garnish with basil and serve with crusty bread 🙌
    𝐅𝐔𝐋𝐋 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆
𝐝𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 (𝐋𝐈𝐍𝐊 𝐈𝐍 𝐁𝐈𝐎)

  2. After this food I am still hungry , where are the protein? Or enough carbs ? This dish looks very good as a side dish of course

  3. I just wanna eat the roasted veggies from the oven every time before he purée it

  4. Wait… so it's all veggies cut and put nicely? A cooked salad? Oh.
    Looking great and exactly like in the movie btw – you nailed it 👏 👌 👍