About the Recipe
This is a MillionDollarDelia take on classic ratatouille—deeply nourishing, visually stunning, and built on real, clean ingredients. It’s humble food elevated with intention.
Ingredients
2 Tbsp extra-virgin olive oil, plus more for drizzling
1 yellow onion, thinly sliced
4 cloves garlic, minced
1 large eggplant, thinly sliced
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
3–4 ripe tomatoes (or 1 pint cherry tomatoes, halved)
1 red bell pepper, thinly sliced
1 tsp sea salt
½ tsp black pepper
1 tsp dried thyme or herbes de Provence
½ tsp dried basil (or fresh, torn)
Optional finish:
Fresh basil or parsley
Shaved Parmesan or dairy-free alternative
Balsamic glaze drizzle
Preparation
1. Build the base
Heat olive oil in a large oven-safe skillet or baking dish.
Sauté onion 5–7 minutes until soft.
Add garlic and cook 30 seconds.
2. Layer the vegetables
Arrange eggplant, zucchini, squash, tomatoes, and pepper in overlapping circles or rustic layers.
Season evenly with salt, pepper, and herbs.
Drizzle lightly with olive oil.
3. Bake
Cover loosely with foil.
Bake at 375°F (190°C) for 35 minutes.
Uncover and bake 10–20 minutes more until tender and lightly caramelized.
4. Finish
Garnish with fresh herbs.
Add Parmesan or balsamic if desired.
✨ Million Dollar Tips
No soggy ratatouille: salt eggplant slices lightly and rest 10 minutes before layering, then pat dry
Protein boost: serve over lentils, white beans, or with grilled chicken
Make it a meal: spoon over sourdough, polenta, or brown rice
Next-day magic: flavors deepen overnight—perfect leftovers
🙏 Why It’s “Million Dollar”
This dish honors seasonal abundance, simplicity, and nourishment—proof that healing food doesn’t need to be complicated to be beautiful.