Spicy Ratatouille

Nutriscore Rating: 81/100

Elevate your classic roasted vegetable medley with this Spicy Ratatouille, a bold and flavorful twist on the French favorite. Packed with hearty eggplant, zucchini, vibrant bell peppers, and juicy Roma tomatoes, this dish features a fiery kick from crushed red pepper flakes and cayenne, perfectly balanced by aromatic oregano, thyme, and fresh basil. A quick stovetop sauté enhances the rich tomato-based sauce before roasting in the oven for caramelized perfection. Ready in just over an hour, this gluten-free and vegan-friendly recipe makes a stunning main or side dish. Serve with crusty bread or atop fluffy rice for a meal that's as comforting as it is satisfying.

Recipe Information

• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1 large Eggplant
• 2 medium Zucchini
• 2 Bell peppers (red, yellow, or orange)
• 4 medium Roma tomatoes
• 1 large Yellow onion
• 4 Garlic cloves
• 3 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 1 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 10 Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

📝 Instructions

11 steps

1. Preheat your oven to 400°F (200°C).

2. Dice the eggplant, zucchini, bell peppers, and Roma tomatoes into bite-sized pieces. Finely chop the onion and mince the garlic.

3. Place the diced eggplant in a colander, sprinkle with a pinch of salt, and let it sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.

4. Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium heat.

5. Add the chopped onion and garlic to the skillet, cooking until softened and fragrant, about 3-4 minutes.

6. Stir in the tomato paste, crushed red pepper flakes, cayenne pepper, oregano, thyme, salt, and black pepper, and cook for 1-2 minutes to bloom the spices.

7. Add the eggplant, zucchini, and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

8. Toss in the diced tomatoes and stir well. Simmer for 5 minutes to allow the flavors to meld.

9. Transfer the skillet to the preheated oven or pour the mixture into a baking dish. Roast uncovered for 25-30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.

10. Remove from the oven and top with fresh basil leaves before serving.

11. Serve hot as a main or side dish with crusty bread or over rice.

Nutrition Facts

1 serving (525.2g)

Calories		229
% Daily Value*
Total Fat		11.6 g	15%
	Saturated Fat	1.6 g	8%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		742 mg	32%
Total Carbohydrate		30.5 g	11%
	Dietary Fiber	11.0 g	39%
	Total Sugars	17.9 g
Protein		6.3 g	13%
Vitamin D		0.0 mcg	0%
Calcium		84 mg	6%
Iron		2.1 mg	12%
Potassium		1278 mg	27%

*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.

Source of Calories

Fat: 411 cal (41.1%%)

Protein: 97 cal (9.7%%)

Carbs: 491 cal (49.1%%)