One Pan Ratatouille
This fresh meal is great for the summer. The concept is quite simple, but the presentation is elegant, making it great even for a fancy event!
What you will need
4 Tbsp Olive Oil
3 Cloves Garlic
1/2 Onion
1/2 Red Bell Pepper
14 oz Canned Crushed Tomatoes
1 tsp Italian Seasoning
1 Eggplant
2 Zucchini
3 Roma Tomatoes
1/2 tsp Salt
1/8 tsp Black Pepper
.5 oz Fresh Basil
(Nutritional facts 89 calories, 2.03 g fat, 15.72 g carbohydrates, 2.69 g protein, 11 mg cholesterol, 174 mg sodium)How to cook
1
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Gather and portion ingredients.
2
Set oven to 375 °F
3
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MyZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Cut the onion in half and remove the peel. Leave the root end in-tact.
4
![ot end. Cut into slices and then dice.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NSZyZW5kZXJDbGlwU2l6ZT0z.jpg)
With the knife parallel to the cutting board, cut two slices towards the root end. Cut into slices and then dice.
5
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9OCZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Smash the clove with the flat side of the knife and peel. Finely chop.
6
![use a knife and slice as thin as possible. If your eggplant is quite wide, cut it in half before slicing.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTEmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Slice the eggplant into thin slices. I used a mandolin, but you can always use a knife and slice as thin as possible. If your eggplant is quite wide, cut it in half before slicing.
7
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTQmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Cut off the stem of the tomato and thinly slice using the mandolin as well.
8
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTYmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Thinly slice the zucchini.
9
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTcmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Stack the vegetable slices in sequence. You may not use all the slices.
10
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjAmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Remove the stem and seeds and finely chop half of the bell pepper,
11
![fe pan. Season with salt and black pepper. Sauté the onions until lightly browned.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjMmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Add some olive oil and the diced onions to a cast iron pan or other oven-safe pan. Season with salt and black pepper. Sauté the onions until lightly browned.
12
![another couple of minutes.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjYmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Add the diced red peppers, minced garlic, and Italian seasoning. Sauté for another couple of minutes.
13
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjkmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Pour in the canned crushed tomatoes and bring to a simmer.
14
![. Finish with a few slices in the middle.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzEmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Arrange the stacked veggie slices in a circle around the outside of the pan. Finish with a few slices in the middle.
15
![oil.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzQmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Season the top with a few pinches of salt and pepper and drizzle with olive oil.
16
![d then remove and bake for 20 more minutes or until vegetables are tender.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzYmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Bake for about 40 minutes. Cover with foil for the first half of cooking and then remove and bake for 20 more minutes or until vegetables are tender.
17
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9158208-1643243987022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzgmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Garnish with chopped fresh basil and enjoy!!
Comments