Oven Roasted Ratatouille
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8 ¾ cup each
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Calories
99 kcal
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Course
Side Dish
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Cuisine
International, Vegetarian, gluten-free
Oven Roasted Ratatouille
Description
In Oven Roasted Ratatouille, thin slices of eggplant, zucchini, yellow squash, tomatoes, and onion are arranged in an alternating pattern over a bed of marinara sauce in a casserole dish. The vegetables are seasoned with dried basil, oregano, salt, and freshly cracked black pepper before roasting at 400ºF. Roasting tenderizes the vegetables and blends their flavors while intensifying the natural sweetness of the squash and eggplant. Adding shredded mozzarella cheese for the final five minutes of baking creates a creamy, melted topping that complements the vegetables. A finishing touch of chopped parsley adds a fresh contrast. The layered presentation makes it appealing as a side dish or vegetarian main.
Ingredients
- 1 cup marinara sauce $0.50
- 1 yellow onion $0.25
- 1 eggplant $1.49, about 1 lb
- 1 zucchini $0.71, about ½ lb
- 1 yellow squash $0.55, about ½ lb
- 3 Roma tomato $0.87
- 1 Tbsp olive oil $0.16
- 1/2 tsp basil $0.05, dried
- 1/2 tsp oregano $0.05, dried
- 1/8 tsp black pepper $0.01, freshly cracked
- 1/8 tsp salt $0.01
- 1 cup mozzarella cheese $0.94, shredded
- 1 Tbsp parsley $0.09, chopped, optional
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.
Notes
- Select vegetables with similar diameters to ensure even layering and ease of assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8¾ cup each
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 99kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Sodium | 291mg | 12% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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