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Baked Ratatouille

Baked Ratatouille Recipe
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Baked Ratatouille is a vibrant and wholesome dish that showcases a delightful medley of fresh summer vegetables. This rustic French classic is not only easy to prepare but also versatile, making it perfect for family gatherings, potlucks, or a cozy dinner at home. With layers of eggplant, zucchini, yellow squash, and Roma tomatoes topped with a rich tomato sauce and aromatic herbs, it’s a feast for both the eyes and palate. Whether served as a main course or side dish, Baked Ratatouille is packed with flavor and nutrients, making it a guilt-free indulgence that can be enjoyed any time of the year.

Ingredients

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  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 bell pepper, diced
  • 4 garlic cloves, minced
  • 14 oz canned diced tomatoes
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1 small eggplant, sliced into 1-inch rounds
  • 1 medium zucchini, sliced into 1-inch rounds
  • 1 medium yellow squash, sliced into 1-inch rounds
  • 3 Roma tomatoes, sliced into 1-inch rounds

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté chopped onion and diced bell pepper for about 8 minutes until softened. Add minced garlic and cook for another minute.
  3. Stir in canned diced tomatoes, salt, and 1 teaspoon of Italian seasoning. Simmer on low heat for 10 minutes before blending until smooth.
  4. Pour the sauce into a round baking pan. Layer sliced eggplant, zucchini, yellow squash, and Roma tomatoes over the sauce in a spiral pattern.
  5. Drizzle with remaining olive oil, sprinkle with the rest of the Italian seasoning, cover with foil, and bake for 30 minutes. Remove foil and bake uncovered for an additional 15-30 minutes until vegetables are tender.

Nutrition

Find it online: https://teffrecipes.com/baked-ratatouille-recipe/

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