Ingredients:
1 medium zucchini, thinly sliced
1 medium eggplant, thinly sliced
2 medium tomatoes, thinly sliced
2 tbsp olive oil
1 tbsp fresh thyme, chopped
1 tbsp fresh basil, chopped
1 tsp garlic powder
Salt and black pepper to taste
For the Sauce (optional):
1 cup marinara sauce (store-bought or homemade)
1 tsp olive oil
1 garlic clove, minced
1. Prepare the Vegetables:
Preheat the oven to 375°F (190°C).
Slice the zucchini, eggplant, and tomatoes thinly, aiming for uniform slices for a neat, layered presentation.
Season the vegetable slices with olive oil, salt, black pepper, garlic powder, and fresh herbs (thyme and basil).
2. Arrange the Vegetables:
Spread a thin layer of marinara sauce (optional) at the bottom of a white ceramic baking dish.
Layer the zucchini, eggplant, and tomato slices in a circular pattern, overlapping them slightly to form a visually appealing spiral or stack.
3. Roast the Ratatouille:
Drizzle the vegetables with a bit more olive oil.
Cover the baking dish with aluminum foil and roast in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15–20 minutes until the vegetables are tender and slightly caramelized.
4. Serve & Garnish:
Once roasted to perfection, remove from the oven.
Garnish with additional fresh basil and thyme for an aromatic touch.
5. Enjoy:
A beautifully presented, elegant French dish that's simple yet bursting with vibrant flavors!