Ratatouille Recipe
User Reviews
5
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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
3 servings
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Calories
113 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Ratatouille Recipe
Description
The Ratatouille Recipe begins by combining sautéed onions, minced garlic, fire-roasted canned tomatoes, fresh thyme, and spices in an oven-safe dish. Thin slices of eggplant, zucchini, yellow squash, and red bell pepper are arranged concentrically atop this tomato base, overlapping to showcase their colors. The vegetables are drizzled with olive oil and seasoned with oregano, salt, and pepper before baking covered for 45 minutes, then uncovered for an additional 15 minutes to allow tenderization and slight browning.
The baking method softens each vegetable slice, melding their natural flavors with the savory tomato and herb base. A final drizzle of red wine vinegar adds a subtle acidity to brighten the dish. Parmesan cheese can be sprinkled on top before serving to add a mild, salty richness that complements the garden vegetables.
Ratatouille can be served warm as a side or light main dish and pairs well with bread or rice. It stores well refrigerated for several days and can be frozen up to three months, maintaining the layered vegetable flavors. Omitting Parmesan keeps it vegan and suitable for different dietary needs.
Ingredients
- 1 onion chopped
- 4 garlic minced, cloves
- 1 (15-ounce) can diced tomatoes fire roasted
- 2 tablespoons thyme fresh
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- ¼ teaspoon crushed red pepper or to taste
- 1 small eggplant trimmed and very thinly sliced
- 1 zucchini trimmed and very thinly sliced
- 1 red bell pepper cored and very thinly sliced
- 1 yellow squash trimmed and very thinly sliced
- ½ teaspoon oregano
- 1 tablespoon red wine vinegar
- 2 tablespoons Parmesan Cheese for serving
Instructions
- Preheat the oven to 375°F.
- Place the onions, garlic, diced canned tomatoes, thyme, ¼ teaspoon of salt and ¼ teaspoon of pepper and crushed red pepper in a 10-inch oval oven-safe baking dish and stir to combine.
- Arrange alternating slices of eggplant, zucchini, yellow squash and red bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
- Drizzle the vegetables with the olive oil, and season with oregano and the remaining salt and pepper.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Uncover and cook for 15 more minutes or until the vegetables are tender.
- Drizzle with the red wine vinegar and add the parmesan cheese on top, if desired.
Notes
- The Parmesan cheese included in the nutrition label is optional; omitting it keeps this dish vegan.
- Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
- This ratatouille can be served as a side or a light main dish alongside bread or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 113kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 463mg | 19% |
| Potassium | 806mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1797IU | 36% |
| Vitamin C | 150mg | 167% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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