Description
A delicious and colorful Baked Ratatouille recipe that features layers of vibrant vegetables cooked in a flavorful tomato sauce. This classic French dish is a perfect way to enjoy the harvest season’s bounty.
Ingredients
Units
Scale
Tomato Sauce:
- 3 tbsp olive oil, divided
- 1 small onion, chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 14 oz canned diced tomatoes
- 1 tsp salt
- 1 tsp Italian seasoning, divided
Vegetable Layers:
- 1 small eggplant, sliced into 1/8 inch thick circles
- 1 medium zucchini, sliced into 1/8 inch thick circles
- 1 medium squash, sliced into 1/8 inch thick circles
- 3 Roma tomatoes, sliced into 1/8 inch thick circles
Instructions
- Prepare the Tomato Sauce: Preheat the oven to 375°F. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Add the onion and bell pepper. Cook until tender, about 8 minutes. Add the garlic and cook for another minute. Add the canned tomatoes, salt, and one teaspoon of the Italian seasoning. Stir to combine and simmer the mixture over medium-low heat for about 10 minutes, or until most of the liquid has evaporated. Allow the sauce to slightly cool.
- Blend the Sauce: Add the sauce to a blender or food processor, and blend until smooth.
- Assemble and Bake: Pour the sauce into an 11-inch skillet or baking pan. Arrange the sliced eggplant, zucchini, squash, and tomatoes in a pattern over the sauce. Drizzle the remaining tablespoon of olive oil over the veggies and sprinkle with one teaspoon of Italian seasoning. Cover the pan and bake for 30 minutes. Then, remove the cover and bake for an additional 15-30 minutes, or until the veggies are tender and slightly browned on top. Serve warm and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
