Description
This Baked Ratatouille with Tomatoes, Zucchini, and Eggplant is a colorful, healthy, and flavor-packed French-inspired vegetable dish. Thinly sliced vegetables are layered with a savory tomato sauce and baked until tender, making it a perfect side or light main course.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 2 medium eggplants, thinly sliced
- 4 medium tomatoes, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onion, bell peppers, and garlic, cooking until softened, about 5 minutes.
- Stir in crushed tomatoes, thyme, basil, salt, and pepper. Simmer for 5 minutes, then spread the sauce evenly into the bottom of a baking dish.
- Arrange zucchini, eggplant, and tomato slices alternately in a spiral or layered pattern over the sauce.
- Drizzle the remaining olive oil over the vegetables and season with more salt and pepper if desired.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until vegetables are tender and lightly browned.
- Garnish with fresh basil leaves before serving.
Notes
- Slice vegetables evenly to ensure they cook at the same rate.
- You can prepare the sauce ahead of time and assemble the dish just before baking.
- Serve with crusty bread or over pasta for a heartier meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: ratatouille, baked vegetables, zucchini eggplant tomato, vegan French recipe, healthy side dish