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Baked Summer Ratatouille is a vibrant dish that captures the essence of the summer harvest, showcasing a delightful medley of fresh vegetables. This rustic French recipe is not only a feast for the eyes with its colorful presentation but also a celebration of wholesome ingredients that offer a wealth of health benefits. Originating from the sun-kissed region of Provence, ratatouille has evolved from a peasant dish into a beloved staple in kitchens around the world.

Baked Summer Ratatouille

Discover the vibrant flavors of summer with Baked Summer Ratatouille, a rustic French dish brimming with fresh vegetables. This colorful medley not only looks beautiful but is packed with nutritional benefits from ingredients like eggplant, zucchini, bell peppers, and tomatoes. Perfect as a side or a light main course, this recipe celebrates the bounty of the season and brings family and friends together. Learn about its origins, health benefits, and how to create this delicious dish step by step. Enjoy a taste of summer in every bite!
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Ingredients
  

1 medium eggplant, diced into bite-sized pieces

1 medium zucchini, sliced into half-moons

1 medium yellow summer squash, sliced into half-moons

1 red bell pepper, diced

1 yellow bell pepper, diced

1 large onion, sliced thinly

3 cloves garlic, minced

4 large ripe tomatoes, diced

4 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to ensure it's hot and ready for your ratatouille.

    Prepare the Vegetables: In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, onion, minced garlic, and diced tomatoes. Stir gently to mix.

      Season the Mixture: Drizzle 3 tablespoons of extra-virgin olive oil over the vegetable medley. Sprinkle with dried thyme, oregano, sea salt, and black pepper. Toss the vegetables with your hands or a large spoon until they are well coated in oil and seasoning.

        Layer in Baking Dish: Transfer the seasoned vegetable mixture into a large baking dish, spreading it out evenly. For an extra flavor boost, drizzle the remaining 1 tablespoon of olive oil over the top.

          Bake the Ratatouille: Cover the baking dish tightly with aluminum foil, then place it in the preheated oven. Bake for approximately 30 minutes. After 30 minutes, carefully remove the foil to allow the vegetables to caramelize, and continue baking for an additional 15-20 minutes until the vegetables are tender and slightly browned.

            Garnish and Serve: Once baking is complete, remove the dish from the oven and let it cool for a few minutes. Just before serving, garnish generously with fresh basil leaves to add a pop of color and flavor.

              Enjoy Your Ratatouille: This colorful dish is delightful served warm or at room temperature and works beautifully as either a side dish or a light main course.

                Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings

                  - Presentation Tips: Serve the ratatouille in individual bowls or on a large platter for sharing. A drizzle of balsamic reduction can elevate the presentation further.