Description
A beautiful medley of thinly sliced vegetables layered over a rich tomato base and roasted to perfection. This classic French Ratatouille is healthy, hearty, and full of bold Mediterranean flavors.
Ingredients
Scale
- 1 medium eggplant, thinly sliced
- 2 medium zucchinis, thinly sliced
- 1 medium yellow squash, thinly sliced
- 4 Roma tomatoes, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a round or rectangular baking dish.
- In a bowl, mix crushed tomatoes, tomato paste, half the garlic, 1 tablespoon olive oil, salt, pepper, and half the dried herbs. Spread mixture in the bottom of the baking dish.
- Arrange sliced vegetables in alternating layers or a spiral pattern over the tomato base.
- Mix remaining olive oil with remaining garlic, herbs, salt, and pepper. Drizzle over the arranged vegetables.
- Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes until vegetables are tender.
- Remove from oven, cool slightly, and top with optional fresh herbs if desired.
- Serve warm, room temperature, or chilled with crusty bread or your favorite grain.
Notes
- Slice vegetables evenly for uniform cooking.
- Salt eggplant before baking to remove bitterness.
- Use fresh herbs for an added burst of flavor.
- Great for meal prep and even better the next day.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 8g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg