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Baked Ratatouille

Flavor-Packed Baked Ratatouille for Veggie Lovers

This Baked Ratatouille with Garlicky Tomato Sauce is a flavorful dish that's perfect for veggie lovers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Garlicky Tomato Sauce
  • 2 tablespoons Olive Oil Substitute with avocado oil for a unique taste.
  • 1 medium Onion Can be omitted for a milder sauce.
  • 1 medium Bell Pepper Any color works or use more zucchini if preferred.
  • 3 cloves Garlic Fresh is best; adjust to your taste.
  • 14 ounces Canned Diced Tomatoes Feel free to use fresh tomatoes with adjusted cooking time.
  • 1 teaspoon Salt Adjust according to dietary needs.
  • 1 teaspoon Italian Seasoning Customize with your own mix for more personal flavor.
For the Veggies
  • 1 medium Eggplant Substitute with more zucchini or squash if desired.
  • 2 medium Zucchini Any summer squash variety will work.
  • 1 medium Squash Can be swapped for extra zucchini or bell peppers.
  • 2 medium Roma Tomatoes Any similar tomato variety can be used as a substitute.

Equipment

  • Skillet
  • mixing bowl
  • blender
  • baking pan

Method
 

Step-by-Step Instructions for Baked Ratatouille
  1. Preheat your oven to 375°F (190°C) and gather your ingredients for the garlicky tomato sauce.
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chopped onion and diced bell pepper; cook until tender, about 8 minutes.
  3. Add minced garlic to the skillet and sauté for another minute. Mix in canned diced tomatoes, salt, and 1 teaspoon of Italian seasoning; simmer for about 10 minutes.
  4. Transfer the mixture to a blender and puree until smooth. Pour the garlicky tomato sauce back into the skillet or a baking pan.
  5. Layer the sliced eggplant, zucchini, squash, and Roma tomatoes decoratively over the sauce.
  6. Drizzle the remaining tablespoon of olive oil over the vegetables and sprinkle with the remaining Italian seasoning.
  7. Cover the pan tightly with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for an additional 15-30 minutes, until veggies are tender and golden brown.
  8. Allow the ratatouille to cool slightly, then serve warm or at room temperature. Enjoy!

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 25mgCalcium: 50mgIron: 1.5mg

Notes

For best texture, reheat gently covered with foil. Enjoy within 3-4 days for best taste.

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