Description
This easy ratatouille recipe is a classic French vegetable dish that is bursting with flavor. Layers of thinly sliced tomatoes, zucchini, eggplant, and onion are baked in a savory tomato sauce until tender and delicious. A perfect way to enjoy summer produce!
Ingredients
Scale
Sauce:
- 1 onion (chopped)
- 2 garlic cloves (pressed)
- 14 oz can crushed tomatoes or tomato sauce
- 1/2 tsp sugar
- 1/2 tsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp basil
- 1/4 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 3 tbsp olive oil (divided)
Vegetables:
- 3 roma tomatoes (sliced)
- 1 large zucchini (sliced)
- 1 small eggplant (sliced)
- 1 onion (cut into thin rings)
Instructions
- Preheat oven to 375 F.
- Add tomatoes, salt, sugar and seasonings and simmer for 12-15 minutes, until thickened.
- Cut vegetables into 1/8 inch thickness.
- Pour sauce into a 2-3 quart baking dish (either round or square).
- Arrange sliced vegetables alternating tomatoes, zucchini, eggplant and onion standing up on their sides. Cover and bake for 30 minutes.
- Uncover and bake for additional 15-20 minutes, until tender.
- Add salt and pepper on top. Drizzle with olive oil. Add grated Parmesan cheese and parsley (optional).
- Store in an airtight container in the fridge for up to 5 days.
Cook onion and garlic in 2 tbsp olive oil for 2-3 minutes, stirring frequently.
Notes
- You can customize this recipe by adding other vegetables like bell peppers or mushrooms.
- This ratatouille can be served as a side dish or as a main course with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: ratatouille, French cuisine, vegetable dish, easy recipe
