Description
Baked Ratatouille with Tomatoes, Zucchini, and Eggplant is a colorful, garden-fresh dish featuring layers of eggplant, squash, and Roma tomatoes over a garlic-infused tomato sauce. This rustic French classic is baked to perfection and makes a wholesome vegetarian main or side.
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 1/8-inch rounds
• 1 medium zucchini, sliced into 1/8-inch rounds
• 1 medium yellow squash, sliced into 1/8-inch rounds
• 3 Roma tomatoes, sliced into 1/8-inch rounds
Instructions
1. Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Sauté onion and bell pepper until softened, about 8 minutes. Add garlic and cook 1 more minute.
3. Stir in canned tomatoes, salt, and 1 tsp Italian seasoning. Simmer for 10 minutes until slightly thickened.
4. Blend the sauce until smooth using a blender or food processor.
5. Pour sauce into an 11-inch oven-safe skillet or baking pan.
6. Layer eggplant, zucchini, squash, and Roma tomato slices over sauce in a spiral or shingle pattern.
7. Drizzle remaining 1 tbsp olive oil and sprinkle remaining Italian seasoning over the top.
8. Cover and bake for 30 minutes. Uncover and bake an additional 15–30 minutes, until vegetables are tender and slightly browned.
9. Serve warm as a main dish or flavorful side.
Notes
– Use a mandoline for even vegetable slices.
– Add a pinch of red pepper flakes to the sauce for a kick.
– Can be made 1 day ahead and baked before serving.
– Pairs well with crusty bread or couscous.
– Store leftovers covered in fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 60
- Method: Baking
- Cuisine: French