Skillet Ratatouille

This elegant, oven-baked ratatouille features thinly sliced summer vegetables layered over a simple tomato sauce and cooked until tender and flavorful.

Ingredients

1 zucchini
1 yellow squash
1 eggplant
2 Roma tomatoes
1 small onion, diced
1 bell pepper, diced
3 cloves garlic, minced
Fresh thyme and basil
4 tbsp olive oil
Salt and pepper
1 cup tomato purée
1 tsp red wine vinegar

Instructions

Preheat oven to 375°F.
Slice zucchini, squash, eggplant, and tomatoes into very thin rounds.
In an oven-safe skillet, heat olive oil and sauté onion and bell pepper with salt and pepper until soft. Add garlic and herbs, cook briefly, then stir in tomato purée. Simmer until slightly thickened, then add vinegar and spread evenly in the pan.
Arrange the sliced vegetables in overlapping circles on top of the sauce, alternating each type.
Drizzle with olive oil, season, and sprinkle with thyme.
Cover and bake for 45–50 minutes, until vegetables are tender but not browned.
Let rest for a few minutes, then garnish with fresh basil and serve.

Notes

A mandoline helps achieve thin, even slices.
Can be assembled ahead and baked when ready.
Serve with grilled meat, fish, or crusty bread.