Mexican Ratatouille
Elevate your dinner table with this bold and vibrant *Mexican Ratatouille*, a flavorful twist on the classic French vegetable dish. Featuring layers of zucchini, yellow squash, eggplant, roma tomatoes, and bell peppers, this recipe is infused with the rich, smoky spices of ground cumin, smoked paprika, and chili powder. A base of fire-roasted tomatoes, sautéed onions, and garlic creates a luscious bed for the vegetables, which are baked to tender, caramelized perfection. Finished with a pop of lime juice and fresh cilantro, this colorful dish offers a harmonious blend of rustic Mexican flavors. Perfect as a vegetarian main or a flavorful side, pair it with warm tortillas, fluffy rice, or crusty bread for an unforgettable meal. Ready in just over an hour, this oven-baked delight is as stunning to look at as it is to eat!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium eggplant
- 4 medium roma tomatoes
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large onion
- 4 cloves garlic
- 1 14-ounce can canned fire-roasted tomatoes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchini, yellow squash, eggplant, roma tomatoes, red bell pepper, and green bell pepper into thin, even rounds or strips.
Finely dice the onion and mince the garlic.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
Add the onions and garlic to the skillet and sauté until soft and translucent, about 5 minutes.
Stir in the fire-roasted tomatoes, ground cumin, smoked paprika, chili powder, salt, and black pepper. Let the mixture simmer for 5 minutes to combine the flavors.
Remove the skillet from the heat and spread the tomato mixture evenly across the bottom.
Arrange the sliced vegetables in overlapping layers on top of the tomato mixture, rotating between zucchini, yellow squash, eggplant, roma tomatoes, red bell pepper, and green bell pepper.
Drizzle the remaining 1 tablespoon of olive oil over the top of the arranged vegetables.
Place the skillet in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and slightly caramelized on the edges.
Remove the skillet from the oven and let it cool for 5 minutes.
Finely chop the fresh cilantro and sprinkle it over the baked ratatouille. Squeeze the juice of one lime over the top for added brightness.
Serve warm with rice, tortillas, or crusty bread, and enjoy!
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7746 mg | 337% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 95.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5326 mg | 113% | |
*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.
