Local summer produce is in full swing! And what better way to celebrate the gorgeous colors than with this local summer ratatouille? We love a layered ratatouille because it looks fancy but isn’t too technical. All the slicing is worth the end result, especially with fresh veggies from local farms like Hurricane Flats, Crossroad Farm, Paul Mazza’s, and more!

The Recipe

TOTAL TIME: 2 hours (45 minutes active prep)

Servings: 4-6

What You’ll Need:

• ½ cup Frantoia olive oil, divided
• ½ yellow onion, chopped
• ½ red bell pepper, chopped
• 1 ¼ teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 2 cloves local garlic, finely chopped
• 15 ounces Bianco DiNapoli canned crushed tomatoes
• 2 teaspoons fresh thyme, chopped & divided ( or 2/3 tsp. dried thyme)
• 3 Roma tomatoes (other fresh tomatoes can be used, but they may hold more water)
• 1 Japanese eggplant or small Italian eggplant
• 1 medium zucchini
• 1 medium summer squash
• fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F.

For sauce:

1. In a large pan over medium heat, warm 1 tablespoon olive oil.
2. Add onion, bell pepper, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stirring frequently, cook about 5-7 minutes until onion is golden and bell pepper is tender. Add garlic and cook until fragrant, about 30 seconds.
3. Add crushed tomatoes and bring sauce to a simmer. Turn heat down to medium-low and simmer for about 5 minutes until slightly reduced.
4. Remove sauce from heat and stir in thyme.

For summer veggies & assembly:

1. Thinly slice eggplant, tomatoes, zucchini, and summer squash into 1⁄8-inch rounds. We recommend using a serrated knife to cut the tomatoes. If using a larger eggplant, feel free to slice in half to match the size of your other veggies.
2. Transfer prepared sauce to a 2-quart oven-safe dish (preferably a round dish but an oval or rectangle dish can work as well).
3. Starting with the outer edge and spiraling toward the center, carefully arrange sliced veggies standing up on their edges in an alternating pattern. Brush veggies with 2 tablespoons olive oil and sprinkle with 1 teaspoon thyme, ½ teaspoon salt, and ½ teaspoon black pepper.
4. Cover with aluminum foil or parchment paper and bake for 45 minutes.
5. Uncover and bake for 20 more minutes or until veggies are lightly golden and tender.
6. Let cool for 5 minutes, then drizzle with remaining olive oil and garnish with fresh basil.

Inspired by recipe from The Pioneer Woman