Baked Ratatouille
User Reviews
4.9
Baked Ratatouille
Description
This baked ratatouille starts with thinly sliced zucchini, yellow squash, eggplant, and tomatoes arranged over a bell pepper-enhanced tomato basil pasta sauce spread in a skillet. Fresh herbs—parsley, thyme, and basil—combine with minced garlic and olive oil to create a seasoned oil drizzle that is poured over the vegetable layers before baking.
The dish is baked covered for 40-45 minutes to allow the vegetables to soften and flavors to blend, then uncovered for 15-20 minutes to gently brown and concentrate the dish. The result is tender, fragrant vegetables absorbing the rich tomato sauce.
Baked ratatouille works well as a main vegetarian entree or as a vibrant side dish to complement meats or grains. The fresh herbs brighten the earthy vegetable medley, making the dish flavorful without heaviness.
Depending on vegetable slicing and skillet size, quantity may vary. Adjust accordingly or add other favored vegetables as desired for variety.
Ingredients
- 2 zucchini
- 2 yellow squash
- 2 small eggplant small size
- 5 Roma tomato
- 26 ounces tomato basil pasta sauce
- 1 bell pepper yellow or red
- 2 Tablespoons parsley fresh
- 2 Tablespoons fresh thyme
- 2 Tablespoons basil fresh, about 7-9 leaves
- 1 teaspoon garlic minced
- salt to taste
- black pepper to taste
- 4 Tablespoons olive oil
Instructions
- Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
- Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 12')
- Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
- Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
- Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.
Notes
- This dish is flexible for use as either a main meal or side dish and allows for adding other favorite vegetables.
- Vegetable quantity may vary based on slicing thickness and skillet size, so you might not use all the vegetables listed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 658mg | 27% |
| Potassium | 1288mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 2138IU | 43% |
| Vitamin C | 73mg | 81% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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