Baked Vegetable Ratatouille

Colorful, aromatic, and bursting with Mediterranean flavors, this Baked Vegetable Ratatouille is a visual and culinary masterpiece. Featuring layers of thinly sliced eggplant, zucchini, yellow squash, tomatoes, and bell peppers nestled atop a fragrant garlicky tomato sauce infused with dried basil and thyme, this dish is a perfect blend of rustic charm and elevated elegance. Oven-baked to tender perfection, the vegetables develop a delightful caramelization while maintaining their fresh, natural flavors. With just 20 minutes of prep and a bake time that lets the oven do the hard work, this healthy, vegan-friendly recipe is ideal as a vibrant side dish or a light, satisfying main course. Garnish with fresh parsley for a touch of color and freshness, and serve it warm to wow your guests or family with its stunning spiral presentation and irresistible aroma. Perfect for fans of French-inspired recipes, vegetarian cuisine, and wholesome comfort food, this ratatouille is a feast for the senses!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Yellow squash
• 3 medium Tomato
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 3 tablespoons Olive oil
• 3 cloves Garlic cloves
• 1 14-ounce can Crushed tomatoes
• 1 teaspoon Dried thyme
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplant, zucchini, yellow squash, and tomatoes into thin, even rounds. Cut the bell peppers into thin strips.

Step 3

In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and sauté them until fragrant, about 1 minute.

Step 4

Add the crushed tomatoes, dried thyme, dried basil, salt, and black pepper to the skillet. Stir and simmer for 5-7 minutes, allowing the sauce to thicken slightly.

Step 5

Spread the tomato sauce evenly on the bottom of a 9-inch round or square baking dish.

Step 6

Arrange the slices of vegetables in alternating patterns (e.g., eggplant, zucchini, yellow squash, tomato, bell peppers) in a spiral or straight row pattern, slightly overlapping each slice.

Step 7

Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables.

Step 8

Cover the baking dish with aluminum foil and bake for 40 minutes.

Step 9

Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly browned on top.

Step 10

Garnish with chopped fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1985.6g)

Amount per serving	% Daily Value*
Calories	945.5

Total Fat 46.4g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 8378.9mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 31.8g	0%
Total Sugars 82.7g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 283.5mg	0%
Iron 9.0mg	0%
Potassium 4160.5mg	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: 41.7%

Protein: 7.9%

Carbs: 50.5%