Oven Roasted Ratatouille

Name: Oven Roasted Ratatouille
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 ¾ cup each
Ingredients: 1 cup marinara sauce; 1 yellow onion; 1 eggplant (about 1 lb.); 1 zucchini (about ½ lb.); 1 yellow squash (about ½ lb.); 3 roma tomatoes; 1 Tbsp olive oil; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/8 tsp freshly cracked black pepper; 1/8 tsp salt; 1 cup shredded mozzarella; 1 Tbsp chopped parsley (optional)

User Reviews

4.8

165 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8 ¾ cup each
Calories
99 kcal
Course
Side Dish
Cuisine
International, Vegetarian, gluten-free

Oven Roasted Ratatouille

Nancy Wheeler

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Oven roasted ratatouille combines all of summer's delicious vegetables into one rich, flavorful, and beautiful side dish.

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Ingredients

Servings

1 cup marinara sauce $0.50
1 yellow onion $0.25
1 eggplant (about 1 lb.) $1.49
1 zucchini (about ½ lb.) $0.71
1 yellow squash (about ½ lb.) $0.55
3 roma tomatoes $0.87
1 Tbsp olive oil $0.16
1/2 tsp dried basil $0.05
1/2 tsp dried oregano $0.05
1/8 tsp freshly cracked black pepper $0.01
1/8 tsp salt $0.01
1 cup shredded mozzarella $0.94
1 Tbsp chopped parsley (optional) $0.09

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Instructions

Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
After roasting, sprinkle the chopped parsley over top, then serve.