Name: Baked Ratatouille with Tomatoes, Zucchini, and Eggplant
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 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 bell pepper, diced; 1 small onion, chopped; 3 tablespoons olive oil, divided; 2 teaspoons Italian seasoning, divided; 1 teaspoon salt

Description

A comforting, healthy, and vibrant dish full of garden-fresh 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 bell pepper, diced
1 small onion, chopped
3 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
1 teaspoon salt

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Instructions

Begin by preheating your oven to 375°F (190°C). In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and diced bell pepper. Sauté them together for about 8 minutes until they soften and become fragrant. Next, introduce the minced garlic, cooking for an additional minute to bring out its aromatic qualities. Stir in the canned diced tomatoes along with the salt and 1 teaspoon of Italian seasoning. Allow this mixture to simmer for 10 minutes, letting the flavors meld together before transferring it to a blender. Blend until smooth for a rich and savory base.
In a large oven-safe skillet or an 11-inch baking dish, pour the freshly made tomato sauce, spreading it evenly across the bottom. Now it’s time to create the beautiful veggie arrangement! Layer your sliced eggplant, zucchini, yellow squash, and Roma tomatoes over the sauce. You can arrange them in a spiral or shingle pattern, which not only makes for an impressive presentation but ensures a flavorful bite every time. Make sure the veggies are snugly packed together for even cooking.
Once your vegetables are arranged, drizzle the remaining tablespoon of olive oil over the top, giving it a glossy sheen. Sprinkle the remaining 1 teaspoon of Italian seasoning on top for an aromatic finish. Cover your dish with aluminum foil, preventing the vegetables from drying out, and place it in your preheated oven. Bake for 30 minutes, then carefully remove the foil and continue to bake for another 15 to 30 minutes until the vegetables are tender and lightly golden on top.

Notes

This dish stores well in the refrigerator for up to 4 days, making it perfect for meal prep.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dinner

Nutrition

Calories: 140 kcal
Sodium: 300 mg
Protein: 3 g