An excellent, healthy and filling side dish for any of your late summer grilling nights. I prepared ahead, popped in the oven and kept on low until ready. Excellent summer pair with salmon or arctic char on the grill with a buttery glass of Chardonnay or chilled, mellow Pinot noir!
Late Summer Ratatouille Bake
Serves 8-10
Ingredients~
2 eggplants
4-5 large heirloom yellow tomatoes
2 zucchinis
4-5 medium red onion
For the sauce:
2 tablespoons olive oil
1 onion, sliced thinly
6 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
1 (12 oz) can of fire roasted crushed tomatoes (or better yet grill off some fresh tomatoes of your own!)
4 tablespoons chopped fresh basil, thyme and flat leaf parsley
Preparation~
1. Preheat the oven to 375˚F
2. Slice the eggplants, tomatoes, zucchini and onions into approximately ¹⁄₁₆-inch rounds, then set aside.
3. Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté onions first, seasoning with salt until carmelized and then add in garlic until golden brown. Next add in bell peppers and season with salt and pepper, cook until soft, about 6-8 minutes. Add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add your herbs (reserving some to top after baking). Stir to incorporate.
4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, onion, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
5. If waiting to eat, put your oven on low and later switch to low broiler for a few minutes before serving to provide a little extra char flavor. Remove from the oven, top with heaps of extra herbs and serve with your favorite grilled fish or steak for a simple and satisfying meal 👌🏻
