Description
Baked Ratatouille is a colorful and delicious dish that showcases the best of summer vegetables, combining zucchini, eggplant, bell peppers, and tomatoes in a savory tomato sauce.
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 2 medium eggplants, thinly sliced
- 2 bell peppers (red and yellow), thinly sliced
- 4 medium tomatoes, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and prepare the vegetables: slice zucchini and eggplant, chop onion, and mince garlic.
- Spread the prepared tomato sauce evenly in a round baking dish or large oven-safe skillet, then layer the sliced vegetables on top in a spiral pattern.
- Drizzle olive oil over the layered vegetables and season with salt, pepper, and Parmesan cheese if desired.
- Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until golden-brown.
- Let it cool for a few minutes before serving, garnished with fresh basil leaves.
Notes
- Choose fresh, seasonal vegetables for the best flavor.
- Cooking time may vary based on oven and vegetable thickness; adjust as needed.
- Experiment with different herbs to enhance flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Baked Ratatouille, French cuisine, summer vegetables, healthy recipe