This baked ratatouille is a beautiful presentation of simple yet delicious produce. Melded together with fresh herbs, it delivers a savory, flavor-filled dish that's hearty enough to be a whole meal. It's perfect for a garden harvest, for upscaling your grocery haul, or for using up the produce in your fridge.
Prep time: PT20M
Cook time: PT60M
Total time: PT80M
Rating
4.87 stars (23 reviews)
Keywords
baked ratatouille, ratatouille, vegan ratatouille
Ingredients
2 zucchini
2 yellow squash
2 small small eggplants
5 roma tomatoes
26 ounces of tomato basil pasta sauce
1 yellow or red bell pepper
2 Tablespoons of fresh parsley
2 Tablespoons of fresh thyme
2 Tablespoons of fresh basil (about 7-9 leaves)
1 teaspoon of minced garlic
Salt and pepper, to taste
4 Tablespoons of olive oil
Categories
Dinner
Cuisine
French
Steps
Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 12')
Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.
Nutitrion
Serving Size: 1 serving
Calories: 191 kcal
Carbohydrates: 24 g
Protein: 6 g
Fat: 10 g
Saturated Fat: 1 g
Sodium: 658 mg
Sugar: 16 g
Unsaturated Fat: 8 g
Reviews
Kait on 2023-04-19 (5 stars): Delicious and easy with the help of a mandolin slicer! I will say that there were wayyyyy too many veggies for my 12” cast iron skillet, but that’s a good thing! I made a whole ‘nother batch in a 9x9 glass baking dish and even had more left over - I’ll use them for something else. I did eyeball the sliced herbs for the drizzle, and I added extra slivers of garlic (2 cloves) randomly tucked into the arranged veg before baking. Served with mini burrata and crusty bread, this is a killer cheap vegetarian weeknight meal. Definitely adding to my rotation! Thanks so much.
Kathy on 2022-08-13 (5 stars): Made this today because we were gifted with two large eggplants and lots of summer squash and onions. We didn’t have the tomato basil sauce so we made that from scratch as well. It turned out wonderful. We didn’t have fresh herbs so we used a combination of dried and essential oils.
