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Baked Ratatouille

Baked Ratatouille Recipe
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Baked Ratatouille is a vibrant and healthy dish that showcases the best of summer vegetables. This rustic French classic combines layers of fresh eggplant, zucchini, yellow squash, and Roma tomatoes over a rich, garlicky tomato-herb sauce. Perfect for any occasion, whether as a main course or a side dish, this baked delight not only pleases the palate but also delights the eyes with its colorful presentation. Its versatility allows you to serve it hot, at room temperature, or even as leftovers the next day. Enjoy this delicious way to celebrate seasonal produce in your kitchen!

Ingredients

Scale
  • 3 tablespoons olive oil (divided)
  • 1 small onion, chopped
  • 1 bell pepper, diced
  • 4 garlic cloves, minced
  • 14 oz canned diced tomatoes
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning (divided)
  • 1 small eggplant, sliced into -inch rounds
  • 1 medium zucchini, sliced into -inch rounds
  • 1 medium yellow squash, sliced into -inch rounds
  • 3 Roma tomatoes, sliced into -inch rounds

Instructions

  1. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté chopped onion and diced bell pepper for about 8 minutes until softened. Add minced garlic and cook for an additional minute.
  2. Stir in canned diced tomatoes, 1 teaspoon of Italian seasoning, and salt. Simmer for 10 minutes before letting cool slightly.
  3. Blend the sauce until smooth and pour it into a baking pan.
  4. Layer sliced eggplant, zucchini, yellow squash, and Roma tomatoes on top of the sauce in an overlapping pattern.
  5. Drizzle with remaining olive oil and sprinkle with the other teaspoon of Italian seasoning. Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake an additional 15-30 minutes until veggies are soft and edges are golden.

Nutrition

Find it online: https://recipesbyaurora.com/baked-ratatouille-recipe/

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