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Baked Ratatouille

Baked Ratatouille Recipe
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Baked Ratatouille is a vibrant, hearty dish that beautifully showcases the flavors of summer vegetables. This rustic recipe features layers of zucchini, eggplant, and tomatoes, all enveloped in a rich sauce made from fresh ingredients. It’s not just visually appealing but also incredibly nutritious, making it an ideal choice for family dinners or meal prep. Enjoy it warm as a satisfying main course or chilled as a refreshing side dish. The simplicity of this recipe ensures that cooks of all skill levels can impress their friends and family with minimal effort.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 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 ½-inch rounds
  • 1 medium zucchini, sliced into ½-inch rounds
  • 1 medium yellow squash, sliced into ½-inch rounds
  • 3 Roma tomatoes, sliced into ½-inch rounds

Instructions

  1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the onion and bell pepper for about 8 minutes until softened. Add garlic and sauté for another minute.
  2. Stir in canned tomatoes, salt, and 1 teaspoon of Italian seasoning. Simmer for about 10 minutes before cooling slightly.
  3. Blend the cooled sauce mixture until smooth and pour it into a round baking pan or oven-safe skillet.
  4. Layer the sliced eggplant, zucchini, yellow squash, and Roma tomatoes over the sauce in an overlapping pattern.
  5. Drizzle with the remaining olive oil and sprinkle with the remaining Italian seasoning. Cover with foil and bake at 375°F (190°C) for about 30 minutes; then uncover and bake for an additional 15-30 minutes until vegetables are tender.

Nutrition

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