Name: Baked Ratatouille
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 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

Baked Ratatouille

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Baked Ratatouille is a vibrant and wholesome dish that showcases the best of summer vegetables. With layers of eggplant, zucchini, yellow squash, and tomatoes enveloped in a rich garlic-tomato sauce, this baked delight is perfect for any occasion—from family dinners to casual gatherings. Not only is it visually stunning, but it’s also packed with nutrients and flavor, making it a satisfying option for anyone seeking a healthy meal. This ratatouille can be served as a main course or paired with grains or bread for heartier options. Plus, it’s great for meal prep; enjoy delicious leftovers throughout the week!

Author: Kayla
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: Serves 6
Category: Main
Method: Baking
Cuisine: French

Ingredients

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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

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Instructions

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 6g
Sodium: 400mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg

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