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Baked Ratatouille

Baked Ratatouille Recipe
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Baked Ratatouille is a vibrant and delightful dish that captures the essence of summer vegetables. This colorful vegetable medley is not only visually stunning but also packed with nutrients, making it an ideal choice for family dinners or casual gatherings. Layered over a savory tomato-herb sauce, each bite bursts with the natural sweetness of eggplant, zucchini, yellow squash, and Roma tomatoes. Perfect as a main course or a side dish, this healthy ratatouille recipe is versatile and easy to prepare, ensuring you can whip it up in no time. Enjoy it warm from the oven or as flavorful leftovers throughout the week.

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. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté chopped onion and diced bell pepper for 8 minutes until softened. Add minced garlic and cook for another minute.
  2. Stir in canned diced tomatoes, salt, and 1 teaspoon of Italian seasoning. Simmer for 10 minutes; let cool slightly before blending until smooth.
  3. Pour the sauce into a baking pan or oven-safe skillet. Layer sliced eggplant, zucchini, yellow squash, and Roma tomatoes on top in a spiral or overlapping pattern.
  4. Drizzle with remaining olive oil and sprinkle with the rest of the Italian seasoning. Cover with foil and bake at 375°F (190°C) for 30 minutes; uncover and bake for an additional 15-30 minutes until vegetables are tender and edges are golden.

Nutrition

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