Preparation time: 10-15 minutes
Cooking time: 40-45 minutes
Servings: 4
In July, there's nothing like a tian de ratatouille to celebrate the sun-drenched flavours of summer. This vibrant dish highlights our Basil Olive Oil, truly one of a king: pressed with fresh basil leaves - not infused with added flavourings - it releases an authentic, lively aroma.
Each bite is a journey to the southern markets, with tender zucchini, run-ripened tomatoes, and delicately roasted eggplants. A natural and delicious way to savour the season.
INGREDIENTS
- 1 green zucchini, thinly sliced
- 1 yellow zucchini, thinly sliced
- 2 tomatoes, thinly sliced
- 2 small eggplants, thinly sliced
- 1/2 onion, chopped
- Maison Orphée Extra Virgin Olive Oil
- 1 garlic clove, finely chopped
- 1 tin of crushed tomatoes (approx. 400 g)
- A few basil leaves
- 110 g goat cheese, crumbled
- Maison Orphée Basil Olive Oil
INSTRUCTIONS
- Preheat oven to 190°C (375°F).
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Spread the vegetables slices out on a large baking sheet. Lightly salt and let rest for 5 to 10 minutes to draw out excess moisture. Then blot away any water with paper towels.
- In a skillet over medium heat, sauté the sliced onion in a drizzle of olive oil for 2 to 3 minutes. Add the chopped garlic, crushed tomatoes, and a few fresh basil leaves. Season with salt and pepper, and let simmer for 5 to 6 minutes.
- For a smoother texture, blend the sauce with an immersion blender, or leave it chunky for a rustic finish.
- Pour the tomato sauce into the bottom of an ovenproof dish (or leave it in the skillet if it's oven-safe). Arrange the zucchini, eggplant, and tomato slices in alternating layers, slightly overlapping them.
- Cut a circle of parchment paper with a small hole in the centre, and cover the dish tightly, sealing the edges. Bake for 35 to 40 minutes, until the vegetables are tender.
- One out of the oven, sprinkle with crumbled goat cheese, drizzle with basil olive oil, and garnish with a few basil leaves. Serve with slices of toasted bread.