Mille-Feuille Ratatouille
Wondering what to make for dinner? Try this homely, melt-in-your-mouth Mille-Feuille Ratatouille, just like the Disney version! This simple ratatouille recipe roasts extra-thin sliced zuchinni, eggplant, and summer squash in a cast-iron skillet to maximize flavor without overcomplicating things in the kitchen.
Ingredients
- 2 zucchini
- 2 yellow squash
- 1/2 eggplant
- 1 can 14oz crushed tomatoes
- 4 large cloves garlic roughly chopped
- 4 tbsp olive oil
- 1.5 tsp sea salt
- 1 red bell pepper seeded and roughly chopped
- 1 yellow bell pepper seeded and roughly chopped
- 1 yellow onion peeled and roughly chopped
Instructions
- Preheat the oven to 400F.
- Slice the zucchini, squash, and eggplant into thin rounds and add them to a large bowl. The slices should be thin enough to slightly see through them, about 1/8 inch.
- Sprinkle the sliced vegetables with the salt and toss with your hands to evenly coat them in the salt.
- Let the vegetables sit at room temperature for 10 minutes to draw out extra moisture from them.
- While the vegetables are sitting, heat up 2 tbsp of olive oil in a cast-iron skillet over medium-high heat.
- Add the onion, bell peppers, and garlic. Sautee for 10 minutes until vegetables are tender. Add the crushed tomatoes and simmer for another 10 minutes.
- Remove the tomato mixture from heat and add to a blender. Blend until you get a smooth sauce.
- Spoon 2 tablespoons of tomato sauce on to the bottom of the skillet.
- Squeeze out any extra moisture from the vegetables and layer the slices in the skillet, repeating between zucchini, squash, and eggplant. Spoon 4 tablespoons of sauce in between each layer of vegetables.
- After the layers are completed, top the ratatouille with a few spoonfuls of sauce, and drizzle with 2 tablespoons of olive oil.
- Bake the ratatouille uncovered for 25 minutes until bubbling and the top vegetables are wilted.
Tried this recipe?Let us know how it was!