BAKED RATATOUILLE

BAKED RATATOUILLE

Baked Ratatouille is a beautifully layered dish featuring fresh zucchini, eggplant, bell peppers, and tomatoes, all baked with garlic and olive oil. This classic French-inspired recipe has vibrant colours and rich flavours, making it a healthy and satisfying meal. The vegetables soften and meld together in the oven, creating a comforting yet light dish you can enjoy as a side or main entrée. Perfect for a nutritious dinner or a special occasion, this Ratatouille is sure to impress with its simplicity and depth of flavour.

RECIPE CATEGORY

Dinner, Snack, Entrée, Side

SERVING SIZE

1

CUISINE

Mediterranean, French, European

PREPARATION / TECHNIQUES

Bake, One-Pot Wonders, Quick & Easy, Prepared in Advance

OCCASION / HOLIDAY

Fall, Summer, Spring, Family Dinner, Party, Thanksgiving, Christmas Eve, Potluck, Picnic

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Vegan, Vegetarian, Low Cholesterol, Low Fat, Low Sodium, Organic, Gluten-Free, Kosher, Kosher for Passover

DISH TYPE

Casserole / Gratin, Side, Entrée, Vegetable Dish

INGREDIENTS FOR BAKED RATATOUILLE

• 1/4 cup zucchini, sliced

• 1/4 cup eggplant, sliced

• 1/4 cup bell pepper, diced

• 1/4 cup tomatoes, diced

• 1 tbsp olive oil

• 1 clove garlic, minced

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 110 kcal

• Protein: 2g

• Carbohydrates: 7g

• Fat: 8g

• Saturated Fat: 1g

• Fibre: 3g

• Sodium: 10mg

• Sugars: 3g

• Vitamin C: 45% of Daily Value (DV)

• Vitamin A: 10% of DV

• Potassium: 15% of DV

PREPARATION FOR BAKED RATATOUILLE

1. Prepare the Vegetables: Preheat your oven to 180°C (350°F). Slice the zucchini and eggplant into thin rounds. Dice the bell pepper and tomatoes. Mince the garlic.

2. Layer the Vegetables: In a small baking dish, arrange the zucchini, eggplant, bell pepper, and tomatoes in alternating layers. Sprinkle minced garlic evenly over the vegetables.

3. Season and Drizzle: Drizzle the vegetables with olive oil and season with salt and pepper to taste.

4. Bake the Ratatouille: Cover the baking dish with aluminium foil and bake in the oven for 20-25 minutes, until the vegetables are tender and the flavours melded together.

5. Serve: Remove from the oven and let it cool slightly before serving. Enjoy as a side dish or a light entrée.

PREP TIME

10 minutes

COOKING TIME

25 minutes

TIPS FOR BAKED RATATOUILLE

• Uniform Slices: To ensure even cooking, slice all the vegetables to a uniform thickness.

• Herb Addition: Add fresh thyme or basil for extra flavour before baking.

• Tomato Variation: Use different types of tomatoes, like heirloom or cherry tomatoes, for added sweetness and colour.

VARIATIONS

• Cheesy Twist: Add a sprinkle of Parmesan or mozzarella cheese on top before baking for a cheesy version.

• Protein Boost: Include slices of tofu or chickpeas for added protein, making it a more substantial meal.

• Spicy Ratatouille: Add a pinch of red pepper flakes for a subtle heat.

PREPPING AND STORAGE

• Fridge: Store leftover Ratatouille in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven or microwave until warmed through.

• Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.