Description
Experience the vibrant flavors of our Baked Ratatouille, where fresh vegetables come together in a healthful and visually stunning dish.
Ingredients
Scale
- 1 medium zucchini, sliced into ⅛-inch rounds
- 1 teaspoon salt
- 1 small onion, chopped
- 1 small eggplant, sliced into ⅛-inch rounds
- 2 teaspoons Italian seasoning, divided
- 14 oz canned diced tomatoes
- 1 medium yellow squash, sliced into ⅛-inch rounds
- 3 tablespoons olive oil, divided
- 3 Roma tomatoes, sliced into ⅛-inch rounds
- 1 bell pepper, diced
- 4 garlic cloves, minced
Instructions
- Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and diced bell pepper. Cook them until they become soft and slightly caramelized, about 8 minutes. Once softened, add the minced garlic and cook for another minute until fragrant.
- Stir in the canned diced tomatoes along with 1 teaspoon of Italian seasoning and the salt. Allow the mixture to simmer gently on the stove for about 10 minutes. Once finished, blend the sauce until smooth. Spread it evenly onto the bottom of your baking dish.
- Arrange the sliced eggplant, zucchini, squash, and Roma tomatoes on top of the sauce in a spiral pattern or slightly overlapping layers.
- Drizzle the remaining tablespoon of olive oil over the top of the arranged vegetables. Sprinkle with the remaining teaspoon of Italian seasoning. Cover tightly with aluminum foil.
- Place the dish in a preheated oven and bake at 375°F (190°C) for 30 minutes. Afterward, remove the foil and continue baking for an additional 15 to 30 minutes, until the vegetables are tender and golden.
Notes
Your baking dish should be large enough to hold all the vegetables in an even layer. If you prefer a thicker sauce, simmer the tomato mixture longer before blending.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: Approximately 120 per serving
- Sodium: 340 milligrams per serving
- Protein: 2 grams per serving