Baked Ratatouille Recipe
A delightful Baked Ratatouille Recipe packed with vegetables and rich flavors, perfect for an appetizer.
Equipment
- skillet
- baking pan
- blender
Ingredients
Base
- 3 tablespoon olive oil divided
- 1 small onion chopped
- 1 large bell pepper diced
- 4 cloves garlic minced
- 14 oz canned diced tomatoes
- 1 teaspoon salt
- 2 teaspoon Italian seasoning divided
Vegetables
- 1 small eggplant sliced into ⅛ inch thick circles
- 1 medium zucchini sliced into ⅛ inch thick circles
- 1 medium squash sliced into ⅛ inch thick circles
- 3 medium Roma tomatoes sliced into ⅛ inch thick circles
Instructions
Cooking Steps
- Preheat the oven to 375°F. In a large skillet, heat two tablespoons of olive oil over medium-high heat.
- Add the onion and bell pepper. Cook until tender, about 8 minutes. Add the garlic and cook for another minute.
- Add the canned tomatoes, salt, and one teaspoon of the Italian seasoning. Stir to combine and simmer the mixture over medium-low heat for about 10 minutes, or until most of the liquid has evaporated. Allow the sauce to slightly cool.
- Add the sauce to a blender or food processor, and blend until smooth.
- Pour the sauce into an 11-inch skillet or baking pan. Arrange the sliced eggplant, zucchini, squash, and tomatoes in a pattern over the sauce. Drizzle the remaining tablespoon of olive oil over the veggies and sprinkle with one teaspoon of Italian seasoning.
- Cover the pan and bake for 30 minutes. Then, remove the cover and bake for an additional 15-30 minutes, or until the veggies are tender and slightly browned on top. Serve warm and enjoy!
Nutrition
Serving: 1servingCalories: 94kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 368mgPotassium: 471mgFiber: 4gSugar: 6gVitamin A: 838IUVitamin C: 38mgCalcium: 46mgIron: 1mg
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