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Ratatouille Recipe (Layered & Baked)
Ingredients
  • 1 medium zucchini (about 8 ounces)
  • 1 medium yellow summer squash (about 8 ounces)
  • 2 medium Chinese or Japanese eggplant (about 8 ounces)
  • 2 medium Roma tomatoes (about 8 ounces total)
  • 1 small yellow onion
  • 1 small red, orange, or yellow bell pepper
  • 3 cloves garlic
  • ½ small bunch fresh thyme
  • ½ small bunch fresh basil
  • 4 tablespoons olive oil, divided
  • 1 ¼ teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 cup tomato purée, such as Mutti
  • 1 teaspoon red wine vinegar
Steps
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