Description
Baked Ratatouille with Tomatoes, Zucchini, and Eggplant is a delightful dish that celebrates fresh flavors and vibrant vegetables.
Ingredients
Scale
- 1 small eggplant, sliced into ⅛-inch rounds
- 3 Roma tomatoes, sliced into ⅛-inch rounds
- 1 medium zucchini, sliced into ⅛-inch rounds
- 1 medium yellow squash, sliced into ⅛-inch rounds
- 14 oz canned diced tomatoes
- 4 garlic cloves, minced
- 1 small onion, chopped
- 1 bell pepper, diced
- 3 tbsp olive oil (divided)
- 2 tsp Italian seasoning (divided)
- 1 tsp salt
Instructions
- Begin by preheating your oven to 375°F (190°C). While the oven warms up, take a skillet and pour in 2 tablespoons of olive oil. Heat it over medium heat, then add the chopped onion and diced bell pepper. Sauté for about 8 minutes until softened and slightly translucent.
- Stir in the canned diced tomatoes, salt, and 1 teaspoon of Italian seasoning. Let it simmer for 10 minutes, then blend until smooth.
- Spread a layer of sauce in a baking dish, then artistically arrange your sliced eggplant, zucchini, yellow squash, and Roma tomatoes on top.
- Drizzle the remaining olive oil and sprinkle the remaining Italian seasoning over the vegetables. Cover with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 15 to 30 minutes, until the vegetables are tender and golden.
Notes
Ensure your sliced vegetables are uniform in thickness for even cooking. Add fresh herbs like basil or parsley just before serving for garnish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
Nutrition
- Calories: 160 kcal
- Sodium: 410 mg
- Protein: 4 g