If you're a fan of vibrant, fresh vegetables and bold Mediterranean flavors, you're going to love this Layered Ratatouille Recipe! This dish combines thinly sliced zucchini, eggplant, bell peppers, and tomatoes, all arranged in a beautiful layered pattern and baked to perfection in a rich, herb-infused tomato sauce.
Heat olive oil in a pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute. Add the crushed tomatoes, balsamic vinegar, oregano, basil, salt, and black pepper. Let simmer for 10 minutes, then spread the sauce evenly in the bottom of a baking dish.
Using a sharp knife or mandoline, thinly slice the zucchini, squash, eggplant, and tomatoes into uniform rounds. Start arranging the slices in an alternating pattern (zucchini, eggplant, tomato, etc.) in a spiral or neat rows over the sauce.
Drizzle a little olive oil over the vegetables and sprinkle with a pinch of salt and pepper. Cover the dish with foil and bake in a 375°F oven for 30 minutes. Remove the foil and bake for another 15-20 minutes until the vegetables are tender and slightly caramelized.