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Baked Ratatouille Recipe – Easy Festive French Side Dish for Christmas

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This baked ratatouille is a vibrant, comforting French side dish featuring layers of roasted vegetables, fresh herbs, and a garlicky tomato base. It’s easy to prepare, festive for holiday gatherings, and naturally gluten-free with simple ingredient swaps.

Ingredients

Scale
  • 1 medium eggplant, sliced into 1/4-inch rounds
  • 2 medium zucchini, sliced thinly
  • 1 medium yellow squash, sliced
  • 1 large red bell pepper, cut into thin rings
  • 3–4 medium Roma tomatoes, sliced
  • 1 cup canned crushed tomatoes
  • 3 cloves garlic, minced
  • 1/2 medium yellow onion, finely chopped
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons fresh basil, chopped (plus extra for garnish)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 cup panko breadcrumbs (swap for gluten-free if needed)
  • 1/4 cup Parmesan cheese, grated (skip or use vegan cheese for dairy-free)
  • Extra basil/thyme for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Brush your baking dish with 1 tablespoon olive oil.
  2. In a medium bowl, mix canned crushed tomatoes, chopped onion, minced garlic, fresh thyme, chopped basil, salt, black pepper, and smoked paprika. Spread this mixture evenly in the bottom of your prepared dish.
  3. Slice eggplant, zucchini, squash, bell pepper, and tomatoes into uniform 1/4-inch rounds. Pat slices dry with paper towels.
  4. Arrange the sliced vegetables in a spiral or neat rows, alternating colors. Sprinkle with 2 tablespoons olive oil and a pinch of salt.
  5. Cover the dish tightly with aluminum foil. Bake for 35 minutes.
  6. Remove the foil. Sprinkle panko breadcrumbs and grated Parmesan cheese over the top. Continue baking, uncovered, for 25-30 minutes or until the veggies are tender, the top is golden, and the edges are bubbling.
  7. Let the ratatouille cool for at least 10 minutes before serving. Garnish with extra basil and thyme.

Notes

For best results, slice vegetables uniformly and pat them dry before layering. Lightly salt eggplant slices and blot dry to reduce bitterness. Use gluten-free breadcrumbs and omit cheese for a vegan and gluten-free version. Ratatouille can be assembled ahead and baked just before serving. Leftovers store well and taste even better the next day. For a crispier top, broil for 2-3 minutes at the end.

Nutrition

Keywords: ratatouille, baked ratatouille, French side dish, Christmas recipe, vegetarian, gluten-free, holiday, festive, easy ratatouille, roasted vegetables

Find it online: https://hungermind.com/baked-ratatouille-recipe-easy-festive-french-side-dish-for-christmas/