Description

This Healthy Baked Ratatouille is a visually stunning and flavor-packed medley of zucchini, tomato, eggplant, and other summer veggies, all roasted in a savory tomato base. It’s vegan, gluten-free, and makes a delicious side or main dish.

Ingredients

2 medium zucchini

2 roma tomatoes

1 medium eggplant

1 red bell pepper

1 yellow squash

2 tablespoons olive oil

3 cloves garlic, minced

1 medium onion, diced

1 can (15 ounces) crushed tomatoes

1 teaspoon fresh thyme, chopped

2 tablespoons fresh basil, chopped

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. In a saucepan over medium heat, sauté the diced onion and minced garlic in 1 tablespoon of olive oil until translucent.
Add crushed tomatoes, salt, pepper, and chopped thyme.
Let simmer for 10 minutes. Pour sauce into the bottom of a 9×13″ baking dish.
Thinly slice zucchini, yellow squash, eggplant, roma tomatoes, and red bell pepper into 1/4-inch rounds using a mandoline or sharp knife. Arrange the sliced vegetables upright in alternating patterns over the tomato sauce, forming rows or a spiral.
Brush the top with remaining olive oil, season with additional salt, pepper, and thyme. Cover with foil and bake at 375°F (190°C) for 40 minutes.
Remove foil and bake an additional 15–20 minutes until veggies are soft and slightly caramelized. Garnish with chopped fresh basil and serve hot.

Notes

For even baking, make sure your veggie slices are the same thickness—¼ inch is ideal.

Let the ratatouille rest for 10 minutes after baking to allow flavors to settle.

Use ripe, firm vegetables for best texture and presentation.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Dish or Side
Method: Baking
Cuisine: French, Mediterranean

Nutrition

Serving Size: 1 portion (about 1/6 of the dish)
Calories: 120
Sugar: 6g
Sodium: 320mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: Ratatouille, Vegan Dinner, Vegetable Bake, Zucchini Eggplant Tomato