Ratatouille

Ingredients

• 1-2 cups tomato basil sauce
• 2 cloves garlic, minced
• 3-4 sprigs fresh thyme
• 2 tbsp olive oil, plus more for drizzling
• 1/2 tsp chili flakes
• 1 thin eggplant, thinly sliced
• 1 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 2-3 medium potatoes, thinly sliced
• Salt and black pepper to taste
• Cooking spray
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup milk (2% or whole)
• 1/8 tsp nutmeg

Instructions

1. Preheat oven to 375°F. Bring 2 cups of salted water to a rolling boil. Add sliced potatoes and boil for 3-4 minutes until par-cooked. Drain on paper towels and set aside. While potatoes cook and cool, slice the squash, bell pepper, and eggplant.
2. Make the béchamel sauce: Microwave 1 cup of milk in a microwave-safe container and set aside. Heat 1 tbsp butter in a saucepan over medium heat. Add 1 tbsp flour and cook for 1-2 minutes until the raw flour taste is gone, stirring constantly without letting it brown. Gradually add warm milk 1/4 cup at a time, stirring well to avoid lumps. Continue cooking until the sauce thickens and coats the back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
3. Spray a 9.5-inch baking dish with cooking spray. Spread the tomato sauce in the bottom, then add minced garlic, thyme, chili flakes, salt, and olive oil. Mix well while keeping it spread evenly. Drizzle béchamel sauce on top and swirl it into the tomato sauce.
4. Layer the sliced vegetables on top of the sauce. Arrange in a spiral pattern for presentation, alternating the different vegetables. Drizzle with olive oil and sprinkle with salt, thyme, and black pepper.
5. Cover with parchment paper and bake for 55-60 minutes, or until all vegetables are tender and the tomato sauce is bubbling around the edges.
6. Let cool for 5 minutes before serving. Serve with crusty bread to scoop up the sauce.