Ratatouille Recipe
Simple recipe for a delicious baked French ratatouille. Add chopped summer squash, bell peppers, tomatoes and eggplant to a baking dish with a few herbs and a drizzle of olive oil, et voila!
Servings: 6 servings
Calories: 152kcal
Equipment
- 3 quart Baking dish
Ingredients
- 2 medium Italian eggplants (cut into ¾-inch chunks. Leave the skin on).
- 1 large red bell pepper (cut into ¾-inch chunks
- 1 large zucchini or yellow squash (cut into ¾-inch chunks)
- 2 large tomatoes (cut in a ½-inch dice)
- 1 medium onion (optional. Cut into ½-inch dice)
- 4 cloves garlic (minced or crushed through a garlic press)
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh rosemary (use 1 teaspoon if substituting dried rosemary)
- 1 tablespoon fresh oregano (use 1 teaspoon if using dried oregano)
- 1 tablespoon fresh thyme (use 1 teaspoon if using dried thyme)
- Salt and ground black pepper to taste
Instructions
- Preheat oven to 375-degree Fahrenheit/190-degree Celsius.
- Place all the chopped veggies -- eggplant, bell peppers, summer squash, tomatoes and optional onions -- in baking dish.
- Scatter the garlic, herbs, salt and ground black pepper over the vegetables and drizzle the olive oil.
- Use a spoon or your hands to toss the vegetables with the herbs and olive oil.
- Cover the baking dish with aluminum foil. Bake 40 minutes. Uncover and bake 15 minutes more.
- Sprinkle fresh herbs, for garnish, if desired. Serve hot, warm or at room temperature.
Notes
Storage instructions
- Refrigerate: Store the ratatouille in the fridge for up to four days.
- Freeze: Freeze in a freezer-safe container up to three months.
- Thaw and reheat on the stovetop, in the microwave or in a 350-degree Fahrenheit/180-degree Celsius oven until warmed through.
Nutrition
Calories: 152kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Potassium: 689mg | Fiber: 7g | Sugar: 9g | Vitamin A: 733IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 1mg