It’s Not Too Late To Make This Summer Rainbow Ratatouille

Rainbow ratatouille is a colorful and flavorful dish that combines various vegetables. Here’s a recipe for making rainbow ratatouille:

Ingredients:

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Vegetables:

• 1 small eggplant, thinly sliced into rounds
• 2 small zucchinis, thinly sliced into rounds
• 2 small yellow squash, thinly sliced into rounds
• 1 red bell pepper, thinly sliced into strips
• 1 yellow bell pepper, thinly sliced into strips
• 1 orange bell pepper, thinly sliced into strips
• 2-3 medium-sized tomatoes, thinly sliced into rounds
• Fresh basil leaves, for garnish
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Prepare the Tomato Sauce:
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
   • Add chopped onions and minced garlic. Sauté until the onions become translucent, about 3-5 minutes.
   • Pour in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir well to combine.
   • Reduce the heat to low, and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld. Stir occasionally.
2. Prepare the Vegetables:
   • While the tomato sauce is simmering, preheat your oven to 375°F (190°C).
   • On a baking sheet or in a large ovenproof skillet, arrange the sliced vegetables in a colorful, overlapping pattern. You can alternate between the eggplant, zucchini, yellow squash, and bell peppers.
   • Season the arranged vegetables with salt and pepper, and drizzle a bit of olive oil over them.
3. Assemble and Bake:
   • Once the tomato sauce has simmered, pour it over the arranged vegetables in the pan. Make sure it’s distributed evenly.
   • Place the tomato slices on top of the sauce.
   • Cover the pan with aluminum foil or a lid and place it in the preheated oven.
   • Bake for about 40-50 minutes, or until the vegetables are tender and cooked through. You can test by inserting a knife or fork into the vegetables; they should be soft.
   • Optionally, you can remove the foil or lid during the last 10 minutes of baking to allow the top to brown slightly.
4. Serve:
   • Once the rainbow ratatouille is done baking, remove it from the oven.
   • Garnish with fresh basil leaves.
   • Serve hot as a side dish or a light main course.

Rainbow ratatouille is not only delicious but also visually appealing. It’s a great way to showcase the vibrant colors and flavors of summer vegetables. Enjoy your meal! —Vita Daily