Acadia's Ratatouille

Discover the vibrant and rustic charm of Acadia's Ratatouille, a French-inspired vegetable medley that's as beautiful as it is delicious. This recipe combines summer's finest produce—zucchini, yellow squash, eggplant, roma tomatoes, and bell peppers—layered in a stunning spiral atop a rich, herb-infused tomato sauce made with garlic, onion, thyme, and basil. Perfectly roasted in the oven for tender, caramelized flavors, this dish is as visually striking as it is flavorful. With just 25 minutes of prep and a slow, aromatic bake, it's the perfect side dish or light vegetarian entrée to serve with crusty bread. Packed with wholesome ingredients and a medley of Mediterranean-inspired flavors, Acadia's Ratatouille is a feast for both the eyes and the palate!

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 medium eggplant
• 4 medium roma tomatoes
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large onion
• 4 cloves garlic cloves
• 3 tablespoons olive oil
• 1 14-ounce can crushed tomatoes
• 4 sprigs fresh thyme
• 6 leaves fresh basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini, yellow squash, eggplant, and roma tomatoes into thin rounds of equal thickness (about 1/4 inch). Set aside.

Step 3

Cut the red and yellow bell peppers into strips about the same width as the sliced rounds. Set aside.

Step 4

Peel and finely chop the onion and garlic.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

Step 6

Stir in the crushed tomatoes, salt, black pepper, paprika, fresh thyme sprigs, and half of the basil (chop the basil before adding). Simmer for 5 minutes to let the flavors meld.

Step 7

Spread the tomato sauce mixture evenly on the bottom of a round or oval baking dish.

Step 8

Arrange the sliced vegetables in a single, overlapping layer over the tomato sauce, alternating the vegetables (e.g., zucchini, tomato, eggplant, yellow squash, bell peppers) to create a visually appealing pattern.

Step 9

Drizzle the remaining 2 tablespoons of olive oil over the top of the vegetables. Season lightly with a pinch of salt and black pepper.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 11

Remove the foil and bake for an additional 20 minutes until the vegetables are tender and slightly caramelized at the edges.

Step 12

Before serving, garnish with the remaining fresh basil leaves. Serve warm as a side dish or with crusty bread for a complete meal.

Nutrition Facts

Serving size	(2562.3g)

Amount per serving	% Daily Value*
Calories	1067.9

Total Fat 48.0g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 6745.6mg	0%
Total Carbohydrate 151.7g	0%
Dietary Fiber 39.3g	0%
Total Sugars 88.5g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 396.7mg	0%
Iron 10.7mg	0%
Potassium 5569.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 9.1%

Carbs: 53.1%