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Baked Ratatouille

Baked Ratatouille Recipe
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Baked Ratatouille is a vibrant and wholesome dish that showcases the best of summer vegetables. This classic French recipe combines layers of colorful ingredients like eggplant, zucchini, and tomatoes, all baked to perfection over a rich tomato sauce. The result is a delightful medley of flavors that will impress at family dinners, potlucks, or any special occasion. With its nutrient-rich profile, easy preparation, and stunning presentation, this dish is as pleasing to the eye as it is to the palate. Enjoy it warm or cold, as a main course or side dish—it’s versatile enough to fit any meal!

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

Instructions

  1. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté chopped onion and diced bell pepper for about 8 minutes until softened. Add minced garlic and cook for an additional minute.
  2. Stir in canned diced tomatoes, salt, and 1 teaspoon of Italian seasoning. Simmer for 10 minutes; allow to cool slightly.
  3. Blend cooled sauce until smooth and transfer to a round baking pan or oven-safe skillet.
  4. Layer sliced eggplant, zucchini, yellow squash, and Roma tomatoes in a spiral pattern over the sauce.
  5. Drizzle remaining olive oil on top and sprinkle with remaining Italian seasoning. Cover with foil and bake at 375°F (190°C) for 30 minutes; then uncover and bake an additional 15-30 minutes until vegetables are tender and golden.

Nutrition

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

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