Baking a gorgeously arranged dish of colorful veggies with a flavorful sauce. This ratatouille recipe combines eggplant, zucchini, tomatoes, and more, topped with a delightful vinaigrette. Perfect for serving 8 people!
1: In a small jar, combine all of your vinaigrette ingredients. Shake really well until all the ingredients are well incorporated; set aside.
2: Wash eggplant, squash, zucchini, and tomatoes thoroughly under cold running water to remove any dirt. Allow to thoroughly dry.
3: Using a sharp chef's knife, carefully slice them into coin shapes as shown. Try to cut as thinly and evenly as you can.
4: Slice your onion into thin rings. Alternatively, you can use a mandolin.
5: Very lightly, sprinkle your veggies with some sea salt.
