Now is the perfect time when ratatouille ingredients are abundant at our markets. Every year, late summer into early fall, versions of zucchini, eggplant, and tomato dishes appear on our table for breakfast, lunch and dinner.
We enjoy ratatouille as a versatile accompaniment to eggs, sandwiches, pasta, and any grilled or roasted meats, poultry, or fish. Served at room temperature, this is ideal for a Labor Day picnic or barbeque.
This presentation is showy, with the bright skins of the vegetables on full display as it’s arranged with the slices stacked on their edges. It’s easily adaptable to a variety of vegetables, so mix-and-match as suits your taste. For the original recipe from which I adapted mine, see Provençal Vegetable Gratin (Tian).
David Tanis has a local, Bay Area, connection as former chef of Chez Panisse and has a prolific body of work in his cookbooks, regular contributions to magazines and newspapers. I’m a big fan of his style of cooking and happy my tastebuds match up with his recipes.
Ideally prepared early in the day, this dish requires at least one hour in the oven and tastes best cooked and cooled. Better yet, make a day ahead and store in the refrigerator to let the flavors develop even further.
Oven-Roasted Ratatouille
Equipment
- 2-quart ceramic baking dish
Ingredients
- 3 tablespoons extra-virgin olive oil plus additional for the pan and drizzling atop
- 1 large white onion cut into 1/4-inch slices
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh marjoram chopped
- 4 cloves fresh garlic minced
- 1/4 teaspoon crushed chile flakes to taste
- 3/4 pound zucchini about 4 medium, cut into 1/4-inch thick slices
- 3/4 pound firm eggplant about 1 small, cut into 1/4-inch thick slices
- 3/4 pound ripe tomatoes about 3 medium, cored and cut into 1/4-inch thick slices
- Fresh basil leaves to garnish
- Sea salt and freshly ground black pepper to taste
Instructions
- Lightly oil bottom and sides of a 2-quart baking dish, preferably ceramic.
- Using a 10-inch skillet/fry pan, place 3 tablespoons of olive oil and spread to evenly coat the bottom of the pan. Add the sliced onions with salt and pepper to taste. Cook until onions are softened and translucent, then add thyme, marjoram, and garlic. Continue cooking a few minutes until garlic softens but doesn't begin to brown. Transfer to the prepared baking dish, spreading evenly, and set aside.
- Meanwhile position an oven rack to the lower third of the oven and preheat to 400°F. Atop the onion layer, arrange the zucchini, eggplant, and tomatoes in alternating rows with sliced vegetables stacked vertically on edge and slightly overlapping. You want to see the colorful skins on each row for the visual impact of the finished dish.
- Pack the rows together tightly and continue until the dish is filled. Season the vegetables with additional salt and pepper to taste, and drizzle another tablespoon or so of olive oil.
- Bake for 15 minutes, uncovered, at 400°F, then reduce the oven temperature to 350°F and bake until the vegetables are tender, about 45 - 60 minutes. Baking time will depend on how tightly the vegetables are packed. The vegetables will continue cooking with carry-over heat from the baking dish.
- Remove the dish from the oven and cool to room temperature. This allows for the flavors to develop further. Garnish with a flourish of fresh torn basil before serving.
