Rat Patoodie My Different Ratatouille

Elevate your vegetable game with "Rat Patoodie My Different Ratatouille," a vibrant twist on the classic French dish that’s as stunning as it is flavorful. This oven-baked masterpiece layers thinly sliced eggplant, zucchini, yellow squash, bell peppers, tomatoes, and red onion in a colorful, pattern-perfect arrangement. Infused with minced garlic, fresh thyme, balsamic vinegar, and drizzled with olive oil, the vegetables roast to caramelized perfection under a foil cover for extra tenderness. Finished with fragrant basil leaves and an optional sprinkle of Parmesan cheese, this ratatouille is a feast for both the eyes and the taste buds. Perfect as a hearty vegan main dish with crusty bread or a versatile side for grilled meats, this recipe is a must-try for delivering comfort, elegance, and nutrition in one dish. Ready in just over an hour, it’s ideal for weeknight dinners or impressive entertaining.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 2 medium Yellow squash
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 3 large Tomatoes
• 1 medium Red onion
• 4 large Garlic cloves
• 4 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 5 sprigs Fresh thyme
• 10 leaves Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 cup Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and dry all the vegetables. Thinly slice the eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, tomatoes, and red onion into similar-sized rounds, about 1/4 inch thick.

Step 3

Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.

Step 4

Arrange the sliced vegetables upright in the dish, alternating colors and varieties to create a beautiful, colorful pattern. Pack them tightly together to fit as much as possible.

Step 5

Finely mince the garlic cloves and sprinkle them evenly over the vegetables.

Step 6

Drizzle the remaining 3 tablespoons of olive oil and balsamic vinegar over the vegetables. Sprinkle with salt and black pepper.

Step 7

Place the thyme sprigs on top of the vegetables. Cover the dish with aluminum foil and bake for 40 minutes.

Step 8

After 40 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the vegetables are tender and slightly caramelized around the edges.

Step 9

Remove the thyme sprigs and discard them. Before serving, garnish the dish with fresh basil leaves and, if desired, sprinkle with grated Parmesan cheese.

Step 10

Serve hot as a main dish with crusty bread or as a side dish to accompany grilled proteins.

Nutrition Facts

Serving size	(2586.8g)

Amount per serving	% Daily Value*
Calories	1650.5

Total Fat 92.0g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 6.8g
Cholesterol 106.8mg	0%
Sodium 8566.0mg	0%
Total Carbohydrate 151.8g	0%
Dietary Fiber 41.1g	0%
Total Sugars 84.2g
Protein 68.3g	0%

Vitamin D 25.6IU	0%
Calcium 1811.8mg	0%
Iron 9.6mg	0%
Potassium 5523.1mg	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: 48.5%

Protein: 16.0%

Carbs: 35.5%