A delicious and healthy vegetable dish, this ratatouille is a perfect mix of eggplant, tomatoes, zucchini, and onions, roasted with olive oil and fresh herbs. It's a flavorful and colorful side dish that pairs well with almost any main meal. Garnished with fresh herbs and edible flowers, it looks as good as it tastes.
Ingredients
- 1 large eggplant (≈ 450 grams)
- 2 large tomatoes (≈ 400 grams)
- 2 large zucchinis (≈ 250 grams)
- 1 large onion (≈ 150 grams)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh thyme (1-2 sprigs)
- Fresh basil (a handful, for garnish)
- Edible flowers or microgreens (20 grams, for garnish)
Method
- Preheat your oven to 180°C (350°F).
- Slice the eggplant, tomatoes, zucchini, and onion into thin rounds. Layer the vegetables in a baking dish, alternating between eggplant, tomato, zucchini, and onion.
- Drizzle with olive oil, sprinkle with salt and pepper, and add thyme leaves.
- Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes to brown the vegetables.
- Garnish with fresh basil and edible flowers before serving.
