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