Baked Ratatouille
Bring a taste of Provence to your table with this stunning Baked Ratatouille recipe, a vibrant celebration of fresh, colorful vegetables layered in a mesmerizing spiral pattern. Featuring tender zucchini, eggplant, yellow squash, Roma tomatoes, and red bell pepper, all nestled atop a rich, garlicky tomato sauce infused with fragrant thyme and oregano, this dish is a feast for both the eyes and the palate. Slowly baked to perfection, the vegetables meld together into a tender, flavorful masterpiece that’s finished with an optional sprinkle of Parmesan cheese and a garnish of fresh basil. Perfect as a healthy vegetarian main course or a hearty side dish, this baked ratatouille is both wholesome and elegant, making it an ideal choice for dinner parties, holiday tables, or weeknight meals. Whether you’re savoring it warm straight from the oven or as leftovers the next day, this classic French-inspired recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 4 Roma tomatoes
- 2 medium Yellow squash
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 cup Tomato puree
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 6 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the vegetables: slice the zucchini, eggplant, yellow squash, and Roma tomatoes into even 1/4-inch thick rounds. Remove the seeds and core from the red bell pepper and slice it into thin strips.
Mince the garlic cloves finely.
In a medium saucepan over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant.
Stir in the tomato puree, dried thyme, and dried oregano. Add salt and black pepper to taste. Let the sauce simmer for 5 minutes, then spread it evenly across the bottom of a 9x13-inch baking dish.
Arrange the sliced vegetables on top of the sauce in a spiral pattern, alternating between zucchini, eggplant, yellow squash, Roma tomato, and red bell pepper. Slightly overlap each slice as you go.
Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables and sprinkle with a pinch of salt and black pepper.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake uncovered for an additional 20 minutes, or until the vegetables are tender and slightly golden on top.
If desired, sprinkle the top with grated Parmesan cheese during the last 5 minutes of baking for a cheesy finish.
Garnish with fresh basil leaves before serving. Serve warm as a main dish or side.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 58.5 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 968 mg | 74% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4502 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
