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Oven-Roasted Ratatouille

Savory Oven-Roasted Ratatouille for a Colorful Dinner Delight

Oven-Roasted Ratatouille is a colorful, low-calorie, vegetarian dish that celebrates summer vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Medley
  • 1 large Eggplant Adds a rich and earthy flavor; use zucchini instead for a milder taste.
  • 1 large Zucchini Provides moisture and a slightly sweet taste; yellow zucchini can be substituted.
  • 1 large Yellow Squash Contributes a tender texture; yellow zucchini can also replace this ingredient.
  • 1 large Onion Enhances sweetness and depth of flavor; sweet onions can be used for a milder taste.
  • 3 medium Roma Tomatoes Adds acidity and a fresh taste; substitute with any firm tomatoes, if needed.
For the Sauce
  • 1 can (14.5 oz) Tomato Sauce Serves as a flavorful base; homemade sauce can be substituted.
  • 1 tablespoon Italian Seasoning Provides traditional flavoring; replace with a mix of dried herbs like oregano, thyme, and rosemary.
  • 0.5 teaspoon Sweet Basil Adds a fragrant touch; fresh basil is preferred but dried can work in a pinch.
For Cooking and Serving
  • 3 tablespoons Olive Oil Infuses richness and helps in cooking; use avocado oil for a different flavor.
  • 1 teaspoon Salt Enhances overall flavor; adjust to taste preference.
  • Black Pepper Adds spiciness; freshly ground is recommended for best flavor.
  • 0.5 cup Freshly Grated Parmesan Offers a creamy, salty topping; omit for a dairy-free option or use nutritional yeast.

Equipment

  • Oven
  • baking dish
  • Mixing Bowl
  • Vegetable slicer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Rinse your large eggplant, zucchini, yellow squash, onion, and Roma tomatoes under running water. Thinly slice each vegetable to about ⅛" to ¼" thick.
  3. In a mixing bowl, combine the can of tomato sauce with Italian seasoning, sweet basil, and a teaspoon of salt. Stir well until integrated.
  4. Spread the prepared tomato sauce evenly in a large baking dish.
  5. Layer your sliced vegetables atop the tomato sauce in a circular pattern, alternating colors.
  6. Drizzle olive oil generously over the top and sprinkle with salt and freshly ground black pepper to taste.
  7. Place the baking dish in your preheated oven and bake for 55-60 minutes.
  8. Remove the ratatouille from the oven and sprinkle freshly grated Parmesan cheese over the top.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Store leftover oven-roasted ratatouille in an airtight container for up to 4-5 days. It can also be frozen for up to 3 months.

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