Print

Baked Ratatouille

Baked Ratatouille Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Ratatouille is a vibrant and flavorful dish that celebrates the bounty of summer vegetables. This Mediterranean-inspired recipe harmoniously combines layers of eggplant, zucchini, yellow squash, and Roma tomatoes with a rich tomato sauce infused with garlic and herbs. Ideal for family gatherings or a cozy dinner at home, this baked vegetable casserole is not only visually stunning but also packed with nutrients, making it a guilt-free indulgence.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 bell pepper, diced
  • 4 garlic cloves, minced
  • 14 oz canned diced tomatoes
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 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. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté chopped onion and diced bell pepper for about 8 minutes until softened. Add minced garlic and cook for another minute.
  2. Stir in canned diced tomatoes, 1 teaspoon of Italian seasoning, and salt. Simmer for 10 minutes before letting it cool slightly.
  3. Blend the sauce until smooth and pour into a round baking pan or oven-safe skillet to create the base layer.
  4. Layer sliced eggplant, zucchini, yellow squash, and Roma tomatoes on top in an attractive spiral pattern.
  5. Drizzle remaining olive oil over the vegetables and sprinkle with the rest of the Italian seasoning. Cover with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes, then uncover and bake for an additional 15-30 minutes until vegetables are tender and golden brown.

Nutrition

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