Baked Vegetable Ratatouille
Colorful, aromatic, and bursting with Mediterranean flavors, this Baked Vegetable Ratatouille is a visual and culinary masterpiece. Featuring layers of thinly sliced eggplant, zucchini, yellow squash, tomatoes, and bell peppers nestled atop a fragrant garlicky tomato sauce infused with dried basil and thyme, this dish is a perfect blend of rustic charm and elevated elegance. Oven-baked to tender perfection, the vegetables develop a delightful caramelization while maintaining their fresh, natural flavors. With just 20 minutes of prep and a bake time that lets the oven do the hard work, this healthy, vegan-friendly recipe is ideal as a vibrant side dish or a light, satisfying main course. Garnish with fresh parsley for a touch of color and freshness, and serve it warm to wow your guests or family with its stunning spiral presentation and irresistible aroma. Perfect for fans of French-inspired recipes, vegetarian cuisine, and wholesome comfort food, this ratatouille is a feast for the senses!
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Yellow squash
- 3 medium Tomato
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 14-ounce can Crushed tomatoes
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant, zucchini, yellow squash, and tomatoes into thin, even rounds. Cut the bell peppers into thin strips.
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and sauté them until fragrant, about 1 minute.
Add the crushed tomatoes, dried thyme, dried basil, salt, and black pepper to the skillet. Stir and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Spread the tomato sauce evenly on the bottom of a 9-inch round or square baking dish.
Arrange the slices of vegetables in alternating patterns (e.g., eggplant, zucchini, yellow squash, tomato, bell peppers) in a spiral or straight row pattern, slightly overlapping each slice.
Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables.
Cover the baking dish with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly browned on top.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1222 mg | 26% | |
*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.
