📝 About This Recipe
Inspired by the sun-drenched gardens of Southern France, this Tian-style Ratatouille is a visual masterpiece of thinly sliced summer vegetables arranged in a stunning concentric spiral. Unlike the rustic stewed version, this preparation allows each vegetable—zucchini, eggplant, and tomato—to retain its distinct texture while roasting atop a rich, aromatic Piperade sauce. It is a vibrant, healthy celebration of seasonal produce that tastes even better the next day.
🥗 Ingredients
The Piperade Base
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 Red Bell Pepper (finely diced)
- 1 Yellow Bell Pepper (finely diced)
- 1.5 cups Crushed Tomatoes (canned or fresh pureed)
- 5-6 leaves Fresh Basil (torn)
The Vegetable Spiral
- 2 Chinese Eggplant (long and slender, sliced into 1/8 inch rounds)
- 2 Zucchini (medium, sliced into 1/8 inch rounds)
- 2 Yellow Squash (medium, sliced into 1/8 inch rounds)
- 6 Roma Tomatoes (firm, sliced into 1/8 inch rounds)
Herbed Finishing Oil
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Fresh Thyme (leaves removed from stems)
- 1/2 teaspoon Fresh Rosemary (finely minced)
- 1 pinch Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare your vegetables by slicing the eggplant, zucchini, yellow squash, and tomatoes into uniform 1/8-inch thick rounds using a sharp knife or a mandoline for precision.
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2
In a large oven-safe skillet or heavy-bottomed pan over medium heat, add 2 tablespoons of olive oil. Sauté the diced onions and bell peppers until soft and translucent, about 8-10 minutes.
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3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to let it brown.
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4
Stir in the crushed tomatoes and torn basil leaves. Simmer the sauce for 5 minutes, then season with a pinch of salt and pepper. Spread the sauce evenly across the bottom of the skillet or transfer it to a 9-inch round baking dish.
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5
Begin arranging the vegetable slices on top of the sauce. Create a pattern (e.g., eggplant, zucchini, squash, tomato) and stack them tightly in a concentric circle starting from the outer edge of the dish.
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6
Continue the pattern until you reach the center of the dish, ensuring the slices are standing nearly upright and packed snugly together.
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7
In a small bowl, whisk together the 3 tablespoons of olive oil, fresh thyme, and minced rosemary. Drizzle this herbed oil evenly over the top of the vegetables.
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8
Cover the dish tightly with a piece of parchment paper cut to fit inside the rim (this creates a 'cartouche' that steams the veggies while roasting).
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9
Bake in the preheated oven for 40 minutes. The parchment paper helps the vegetables soften without browning too quickly.
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10
Remove the parchment paper and continue baking for another 20-30 minutes. You are looking for the vegetables to be tender and the sauce to be bubbling and slightly thickened.
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11
For a final touch, turn on the broiler for 2-3 minutes to get a slight charred edge on the vegetable tips, watching carefully to prevent burning.
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12
Remove from the oven and let the dish rest for at least 10 minutes before serving. This allows the juices to settle and the flavors to meld beautifully.
💡 Chef's Tips
Choose vegetables with similar diameters to ensure your spiral looks uniform and professional. Using a mandoline is highly recommended for perfectly even slices, which ensures everything cooks at the same rate. Don't skip the parchment paper; it prevents the top layer of vegetables from drying out before they are fully cooked through. If your vegetables are releasing too much water, you can lightly salt the eggplant and zucchini slices beforehand and pat them dry after 10 minutes. This dish is actually better the next day, as the vegetables continue to marinate in the Piperade sauce.
🍽️ Serving Suggestions
Serve with a crusty French baguette to soak up the delicious herbed tomato sauce. Pair with a chilled glass of Provençal Rosé for a truly authentic French Mediterranean experience. Accompany with a simple side of roasted lamb chops or pan-seared sea bass. Top with a dollop of fresh goat cheese or a sprinkle of shaved Parmesan just before serving. Serve at room temperature as part of a summer buffet or picnic spread.