How to Make

1. 1.

   Get the Sauce Ready

   Heat olive oil in a pan and add chopped onions. Sauté till soft and translucent. Add garlic, red pepper flakes, Italian seasoning, salt, and pepper. Stir till fragrant. Add tomato puree and roasted red bell peppers. Cover and simmer for 15–20 minutes. Once done, blend it into a smooth sauce—this step is key to achieving an authentic ratatouille recipe taste.

2. 2.

   Prep the Veggies

   Slice the eggplants, zucchinis, onions, and tomatoes into thin ⅛-inch rounds. Don’t worry about perfect circles—it’s an easy ratatouille recipe with rustic charm

3. 3.

   Marinade Time

   In a bowl, mix olive oil, minced garlic, red pepper flakes, herbs, salt, and pepper. Toss the veggie slices till they’re all coated with that herby goodness.

4. 4.

   Layer the Love

   Spread the warm tomato sauce into your baking pan. Sprinkle grated Britannia The Laughing Cow Cheese Block all over. Dot with basil pesto for extra depth—like a traditional ratatouille recipe, but with cheesy flair.

5. 5.

   Arrange the Veggies

   In a round dish, make a spiral. In a square dish, go with neat rows. Alternate eggplant, zucchini, onion, and tomato slices till the tray looks like a colourful quilt.

6. 6.

   Bake to Perfection

   Cover with foil and bake at 200°C for 30–35 minutes. The veggies will be soft, the cheese golden, and your kitchen smelling amazing. This is your baked ratatouille moment.

7. 7.

   Garnish and Serve

   Sprinkle parsley on top. Serve hot with crusty bread or just a spoon—it’s that good.