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Ratatouille Ristretto: A Medley of Roasted Vegetables in a Rich Tomato Sauce

Name: Ratatouille Ristretto: A Medley of Roasted Vegetables in a Rich Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Eggplant', 'amount': '1 large, diced'}; {'ingredient': 'Zucchini', 'amount': '1 large, diced'}; {'ingredient': 'Yellow Squash', 'amount': '1 large, diced'}; {'ingredient': 'Red bell pepper', 'amount': '1, diced'}; {'ingredient': 'Yellow bell pepper', 'amount': '1, diced'}; {'ingredient': 'Onion', 'amount': '1, diced'}; {'ingredient': 'Garlic cloves', 'amount': '3, minced'}; {'ingredient': 'Olive oil', 'amount': '3 tablespoons'}; {'ingredient': 'Salt and pepper', 'amount': 'to taste'}; {'ingredient': 'Tomatoes', 'amount': '4 large, diced'}; {'ingredient': 'Tomato paste', 'amount': '2 tablespoons'}; {'ingredient': 'Fresh basil leaves', 'amount': '1/4 cup, chopped, plus extra for garnish'}; {'ingredient': 'Fresh thyme leaves', 'amount': '2 tablespoons'}

Our Ratatouille Ristretto takes you on a culinary journey to the heart of Provence with its vibrant colors and intoxicating aromas. This recipe is a delightful twist on the classic French dish, featuring a mélange of roasted vegetables generously enveloped in a robust tomato sauce. Each mouthful boasts a wonderful explosion of flavors, with the earthy tones of the vegetables perfectly complementing the tangy richness of the sauce.

Servings: 4-6

Ingredients

Eggplant: 1 large, diced
Zucchini: 1 large, diced
Yellow Squash: 1 large, diced
Red bell pepper: 1, diced
Yellow bell pepper: 1, diced
Onion: 1, diced
Garlic cloves: 3, minced
Olive oil: 3 tablespoons
Salt and pepper: to taste
Tomatoes: 4 large, diced
Tomato paste: 2 tablespoons
Fresh basil leaves: 1/4 cup, chopped, plus extra for garnish
Fresh thyme leaves: 2 tablespoons

Instructions

Preheat the oven to 400°F (200°C).
In a large baking dish, combine the diced eggplant, zucchini, yellow squash, red and yellow bell peppers, onion, and minced garlic.
Drizzle the vegetables with 2 tablespoons of olive oil, season with salt and pepper, and toss well to ensure they are evenly coated.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the tomato sauce. In a saucepan, heat the remaining tablespoon of olive oil over medium heat.
Add the diced tomatoes and tomato paste to the saucepan, followed by the chopped basil, thyme, salt, and pepper. Cook for 10 minutes, stirring occasionally.
After the vegetables are roasted, remove the dish from the oven and evenly pour the tomato sauce over the vegetables. Gently stir the vegetables and sauce together.
Return the dish to the oven and bake for an additional 10 minutes, allowing the flavors to meld together.
Serve the Ratatouille Ristretto hot, garnished with extra fresh basil leaves. Bon appétit!

Dietary Information

Servings: 4-6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 50 minutes • Calories: 230 • Fat: 9g • Carbs: 31g • Protein: 6g • Sodium: 350mg • Sugar: 15g