# Ratatouille

A timeless plant-forward classic that takes full advantage of fall harvest, delivering some amazing flavors.

- Total time: 65 min
- Cuisine: French
- Category: Soup
- Language: en

## Ingredients

- 2 red bell peppers
- 4 heirloom tomatoes
- 3 shallots
- 2 bulbs garlic
- 1 jalapeño or chili pepper
- 3 roma tomatoes
- 2 Chinese eggplants
- 2 small yellow squash
- 2 small zucchini
- 6 sprigs thyme, leaves removed
- olive oil
- salt
- pepper

## Instructions

1. Pre-heat oven to 425F.
2. Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper.
3. Roast in the oven for 35-40 mins, then add to a blender and blitz until smooth in consistency.
4. Pour into the bottom of a cast iron pan and level out.
5. Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices.
6. Arrange tomato, eggplant, squash, and zucchini slices in sets of four.
7. Starting on the outer edge of the cast iron pan, add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan.
8. Pop into the oven for 30 mins.
9. Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy.

## Equipment

- cast iron pan
- blender
- mandoline

## Tips

- For delicious layers use a mandolin to prepare the ingredients

## Source

- Original video: https://www.tiktok.com/t/ZP8UG4BaH/
- Recipe page: https://www.cliprecipe.com/recipe/42b6cf86-6080-4497-b4e4-0183f716343d
- Extracted: 2025-12-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt