Ratatouille Bake
Transform your mealtime with this vibrant and wholesome Ratatouille Bake, a beautifully layered medley of fresh vegetables roasted to perfection. Featuring tender eggplant, zucchini, yellow squash, and Roma tomatoes, this French-inspired dish is elevated with sautéed onions, garlic, and a fragrant tomato sauce seasoned with thyme and rosemary. The artful arrangement of colorful slices creates a stunning, crowd-pleasing presentation that’s as delicious as it is eye-catching. Baked until tender and golden, this dish can be served as a hearty side or a light vegetarian main course. For an extra touch of indulgence, top it with freshly grated Parmesan cheese and a garnish of fragrant basil. Healthy, flavorful, and easy to prepare, this Ratatouille Bake is perfect for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 2 medium Yellow squash
- 4 medium Roma tomatoes
- 1 large Red bell pepper
- 1 medium Yellow onion
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh rosemary
- 6 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Canned tomato sauce
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant, zucchini, yellow squash, and Roma tomatoes into evenly-sized 1/4-inch thick rounds.
Dice the red bell pepper and yellow onion into small pieces. Mince the garlic.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until softened.
Add minced garlic, thyme, and rosemary to the skillet, cooking for another minute until fragrant. Stir in the canned tomato sauce, salt, and black pepper, then remove from heat.
Spread the tomato sauce mixture evenly along the bottom of a 9x13-inch baking dish.
Arrange the sliced vegetables (eggplant, zucchini, yellow squash, and tomatoes) vertically in an alternating pattern in the dish (e.g., eggplant, zucchini, squash, tomato), slightly overlapping them.
Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes to allow the vegetables to brown slightly on top.
If desired, sprinkle Parmesan cheese over the top before serving.
Garnish with fresh basil leaves and serve warm as a side dish or light main course.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 6055 mg | 263% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 87.2 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1045 mg | 80% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 5178 mg | 110% | |
*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.
