Baked Rainbow Ratatouille

By Esther Boateng

Have you tried baked ratatouille? It has all the hallmarks of a basic ratatouille: tomatoes, peppers, zucchinis, etc., but the main difference is the dish goes in the oven during the final stage of cooking. All you need to do is prepare your tomato-based sauce, chop your vegetables and any additional ingredients you want to include, transfer everything to an oven-proof dish, and let it bake in the oven for approximately 45 minutes. 

When you prepare the vegetables, aim for slices that are roughly the same size, so they cook as evenly as possible in the oven. A mandolin is great for perfecting thinly sliced vegetables, but if you don’t have one, you can slice them manually.

Add your choice of protein to your tomato-based sauce to turn this recipe into a more substantial meal. I like to add cooked sausages to the tomato sauce before layering on the vegetables.

After you’ve arranged the vegetables in a circular shape on top of the tomato-based sauce, you’ll notice a small gap in the middle. Feel free to leave it as is or fill it with something like avocado, for example; slice or mash the avocado, put it on top of the tomato mixture, and bake it in the oven. If you want to use rice instead, cook it first, and then spoon the cooked rice into the middle of the baked ratatouille right before serving.


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