Easy Ratatouille
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 to 6
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Calories
139 kcal
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Course
Main Course
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Cuisine
gluten-free
Easy Ratatouille
Description
This ratatouille begins by roasting eggplant, bell pepper, and onion with olive oil, thyme, and salt to soften and develop flavor. Zucchini is added to the baking sheet partway through to avoid overcooking. The dish is finished by layering the roasted vegetables over tomato sauce mixed with garlic in a baking dish, topped with fresh sliced tomatoes, and baked further to meld flavors.
The optional addition of goat cheese contributes a creamy and slightly tangy element. The combination results in a balanced dish with tender vegetables and a bright tomato base.
Leftovers keep well refrigerated for up to five days. Reheating in the oven helps maintain the texture and meld the flavors without drying out the dish.
Ingredients
- 1 pound eggplant , peeled and sliced into 1/2-inch pieces
- 2 bell pepper sliced (about 1 1/2 cups, red or yellow
- 1/2 red onion , sliced
- extra-virgin olive oil
- 1 tablespoon thyme freshly chopped
- salt fine sea salt
- 1 large zucchini , sliced into half-moons (about 10 ounces)
- 1 (15 oz.) tomato sauce or 1 1/2 cups of homemade sauce); look for no added sugar, canned
- 1 tablespoon garlic roughly 3-4 cloves minced, minced
- 2 large tomato sliced (about 2 cups
- 3 ounces goat cheese optional; omit for a vegan dish, crumbled
Instructions
- Preheat the oven to 425ºF.
- Put the eggplant, bell pepper and onion on a large rimmed baking sheet. Toss the vegetables with a drizzle of olive oil, the chopped thyme, and 1 teaspoon salt. Bake for 15 minutes.
- While the vegetables are cooking, use that free time to chop the zucchini, garlic, and tomatoes, if you want to save time.
- When the 15 minutes are up, add the zucchini on top of the other veggies (or use another baking sheet) and bake for another 10 minutes. While that is cooking, combine the tomato sauce and garlic in the bottom of a 3-quart baking dish.
- Arrange the roasted vegetables over the sauce, then top with the sliced tomatoes. Bake for a final 15 minutes. Sprinkle the goat cheese over the dish, if desired, and serve warm.
- Leftovers can be stored, tightly covered, for up to 5 days. To reheat, bake in the oven for 15-20 minutes at 350ºF.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 96mg | 4% |
| Potassium | 832mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 3028IU | 61% |
| Vitamin C | 106mg | 118% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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