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Prep time
15 minutes
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Cook time
1 hour 10 minutes
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Serves
4
Author Notes
Not classik ratatouille but somthing similar. I used a variety of zucchini and young vegetables for this summer skillet.
Summer vegetables with flowering thyme will make your lunch delicious and elegant. Bright taste of healthy meal! —Anna Vorobiova
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Ingredients
- For Skillet
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1
zucchini, thinly sliced
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1
yellow zucchini, thinly sliced
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3
ripe tomatoes, thinly sliced
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3 tablespoons
olive oil
- For Sauce
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1
zucchini, diced
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1
carrot, grated
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1
large tomato, peeled and chopped
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1
small onion, diced
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2
cloves garlic, grated
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1 sprig
thyme
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3 sprigs
cilantro
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1 teaspoon
chili powder
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2 tablespoons
olive oil
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salt to taste
Directions
- For Skillet
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Let's make the sauce first. Heat olive oil in a skillet. Saute zucchini with carrots, onions, and garlic.
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Add tomatoes, salt, chili, cover, and simmer until cooked.
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Grind the mixture in a blender until smooth.
- For Sauce
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Take an ovenproof skillet and pour the sauce into the bottom.
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Arrange the sliced veggies in alternating patterns (zucchini, tomato. yellow zucchini) on top of the sauce. Season with salt and olive oil.
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Preheat oven to 180/350 degrees.
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Cover the pan with a lid or foil and place in the oven for 35 minutes. Then open the lid / remove the foil and bake uncovered for another 15-20 minutes.
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Sprinkle the finished dish with cilantro and add a few sprigs of thyme.
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