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Baked Ratatouille Recipe

Baked Ratatouille Recipe
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Baked Ratatouille is a vibrant and hearty dish that brings together the best of summer vegetables in a delightful medley. With layers of tender zucchini, eggplant, yellow squash, and juicy Roma tomatoes nestled in a garlicky tomato sauce, this recipe is not only visually stunning but also packed with flavor. It’s perfect for family dinners, gatherings, or as a satisfying weeknight meal. Plus, the versatility in serving options—from warm main courses to chilled sides—makes it an excellent choice for any occasion. Enjoy this wholesome dish that showcases seasonal produce while delivering comfort and nourishment.

Ingredients

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  • 3 tablespoons olive oil (divided)
  • 1 small onion, chopped
  • 1 bell pepper, diced
  • 4 garlic cloves, minced
  • 14 oz canned diced tomatoes
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning (divided)
  • 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 an additional minute.
  2. Stir in canned diced tomatoes, 1 teaspoon of Italian seasoning, and salt. Simmer on low heat for 10 minutes, then cool slightly before blending until smooth.
  3. Pour the sauce into a round baking pan or oven-safe skillet.
  4. Layer sliced eggplant, zucchini, yellow squash, and Roma tomatoes in a spiral pattern over the sauce.
  5. Drizzle with remaining olive oil and sprinkle with the rest of the Italian seasoning. Cover with foil and bake at 375°F (190°C) for 30 minutes; then uncover and bake for an additional 15-30 minutes until tender.

Nutrition

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

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