Less is more with this rustic delight packed with layers of tender vegetables and a drenching of rich, tomatoey sauce. The addition of thyme sprigs brings an extra depth of flavour and adds a hint of sweetness and peppery bite to really elevate this dish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Tomato
2
Zucchini
2 clove
Garlic
1 packet
passata
1 packet
Thyme
olive oil
• Preheat oven to 240°C/220°C fan-forced. • Slice tomato and zucchini into 0.5cm-thick rounds. • Thinly slice garlic.
• Spoon passata evenly into the bottom of a baking dish with garlic slices. • Arrange sliced zucchini and tomato, standing upright, on top of passata. Season with salt and pepper. Top with thyme sprigs and a good drizzle of olive oil.
TIP: Make sure to season the veggies in between the layers for extra flavour!
• Bake ratatouille until veggies are tender, 30-35 minutes.
• Transfer ratatouille to a serving dish. • Spoon any remaining sauce from the baking dish over ratatouille. Enjoy!