Layered Mediterranean Ratatouille with Basil Pesto 🍅🍆✨

 New Recipe: Layered Mediterranean Ratatouille with Basil Pesto 🍅🍆✨

Ingredients:

• For the ratatouille:

  • 1 medium eggplant, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 2 medium Roma tomatoes, thinly sliced
  • 1 red bell pepper, thinly sliced

• For the sauce:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper to taste

• For the pesto drizzle (optional):

  • ½ cup fresh basil leaves
  • 2 tbsp olive oil
  • 1 tbsp pine nuts
  • 1 clove garlic
  • 2 tbsp grated Parmesan cheese

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Instructions:

1. Prepare the sauce:

   • Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 3-4 minutes. Add garlic and cook for 1 minute.
   • Stir in crushed tomatoes, oregano, thyme, salt, and pepper. Simmer for 10 minutes, then spread the sauce evenly in the bottom of a baking dish.

2. Assemble the ratatouille:

   • Preheat the oven to 375°F (190°C).
   • Layer the sliced eggplant, zucchini, yellow squash, Roma tomatoes, and red bell pepper in a circular pattern, alternating vegetables. Slightly overlap each slice for a decorative presentation.

3. Bake:

   • Drizzle the layered vegetables with olive oil and sprinkle with a pinch of salt and pepper. Cover the dish with foil and bake for 30 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly caramelized.

4. Make the pesto drizzle (optional):

   • In a food processor or blender, combine basil, olive oil, pine nuts, garlic, and Parmesan cheese. Blend until smooth.

5. Serve:

   • Remove the ratatouille from the oven and drizzle with the fresh basil pesto if desired. Serve warm as a main dish or a side, paired with crusty bread or rice.

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Optional Variations:

• Add goat cheese or crumbled feta on top before baking for a creamy touch.
• Include sliced sweet potatoes or mushrooms for added variety.
• Swap basil pesto with red pepper pesto or a drizzle of balsamic glaze.