frenchSpiral-Layer Ratatouille
Thin rounds of zucchini, yellow squash, eggplant and tomato arranged in a spiral over a sweet bell pepper piperade, then baked until tender.
- Prep:
- 30 minutes
- Cook:
- 1 hour
- Waiting:
- 20 minutes (resting after baking, 20 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Grill and tongs, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Oven
10 minutesOven heatHeat the oven to 180°C.
Success cueThe oven has reached 180°C.
- 02
Piperade
17 minutesMedium heatHeat 2 tablespoons of the olive oil over medium heat and cook 1 chopped onion and the finely diced bell peppers for 10 minutes. Add 2 minced garlic cloves and 150 g of the tomatoes, grated, and cook for 5 minutes. Spread in a 25 cm baking dish.
Success cueThe peppers are soft and the sauce is thick.
- 03
Slicing
15 minutesSlice the zucchini, yellow squash, eggplant and the rest of the tomatoes into 3 mm rounds.
Success cueThe slices are all the same thickness.
- 04
Spiral
10 minutesArrange the slices over the piperade in a tight, overlapping spiral, alternating the colors.
Success cueThe dish is fully covered in a tight spiral.
- 05
Seasoning
3 minutesDrizzle with the rest of the olive oil, the rest of the garlic, minced, the thyme leaves, salt and pepper. Cover with a circle of baking paper.
Success cueEvery slice is lightly coated with oil.
- 06
Baking
40 minutesOven heatBake for 40 minutes.
Success cueA knife slides easily into the vegetables.
- 07
Browning
5 minutesOven heatRemove the paper and place under the oven grill for 5 minutes.
Success cueThe edges of the slices are lightly browned.
- 08
Serve
20 minutesRest for 20 minutes before serving.
Success cueThe juices have settled and thickened.
Cooking tips
Resting the baked ratatouille for 20 minutes allows the layered juices to settle into a complex sweet reduction.
- • Cutting vegetables to identical thickness ensures uniform cooking
- • A parchment paper lid traps steam gently
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 220
- Protein
- 4.2g
- Carbs
- 18.8g
- Fat
- 15.9g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
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