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Roasted Ratatouille

Vibrant Roasted Ratatouille Bursting with Garden Fresh Flavor

This Roasted Ratatouille is a colorful, healthy dish that transforms fresh garden vegetables into a delightful meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant Provides rich flavor and texture; substitute with zucchini for a lighter dish.
  • 1 large Zucchini Adds moisture and a mild flavor; yellow zucchini can bring a sweeter taste.
  • 1 large Yellow Squash Brings sweetness and vibrant color; use more zucchini or eggplant as a substitute.
  • 1 large Onion Contributes sweetness and depth; yellow or white onions can work just as well.
  • 5 medium Roma Tomatoes Offers tanginess and moisture based; substitute with other tomato types if desired.
For the Sauce
  • 14.5 ounces Can of Tomato Sauce Forms the base of the dish; opt for homemade sauce for a fresh taste.
  • 1 tablespoon Italian Seasoning Infuses the Ratatouille with traditional Mediterranean flavors.
  • 0.5 teaspoon Sweet Basil Provides a hint of sweetness; can be replaced with dried basil if needed.
  • 1 teaspoon Salt Enhances overall flavors; adjust to taste based on dietary needs.
  • 1 to taste Black Pepper Adds a hint of spice; use according to taste preference.
For the Finish
  • 2 tablespoons Olive Oil Enhances flavor and promotes an even roast; avocado oil can be used for a unique twist.
  • 0.5 cup Freshly Grated Parmesan This garnish adds a creamy touch; substitute with nutritional yeast for a vegan option.

Equipment

  • Oven
  • Baking Dish
  • Knife
  • Cutting Board
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking dish, knife, and cutting board.
  2. Rinse and slice the eggplant, zucchini, yellow squash, onion, and Roma tomatoes into thin coins, about ⅛ to ¼ inch thick.
  3. In a medium bowl, combine the tomato sauce with Italian seasoning, sweet basil, and salt; stir well.
  4. Pour the seasoned tomato sauce evenly into the bottom of your prepared baking dish.
  5. Layer the sliced vegetables over the sauce in a circular pattern, alternating colors.
  6. Drizzle olive oil over the layered vegetables and season with additional salt and black pepper to taste.
  7. Place the baking dish in the preheated oven and bake for 55-60 minutes.
  8. Remove from the oven and sprinkle freshly grated Parmesan over the top before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 1200IUVitamin C: 40mgCalcium: 100mgIron: 2mg

Notes

Store leftover ratatouille in an airtight container for up to 4-5 days. This dish can also be frozen for up to 3 months and reheated effectively.

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