Description
This Baked Ratatouille is a classic Mediterranean vegetable dish made with layers of eggplant, zucchini, tomatoes, garlic, and herbs baked until tender and caramelized. Healthy, colorful, and full of flavor, this easy oven-baked ratatouille makes the perfect vegetarian main course or delicious side dish.
Ingredients
Scale
- 1 large eggplant, sliced
- 2 medium zucchinis, sliced
- 1 yellow squash, sliced
- 4 ripe tomatoes, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 4 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt to taste
- Black pepper to taste
- ½ cup tomato sauce
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 180°C (350°F).
- Slice all vegetables evenly. Salt eggplant for 20 minutes, then pat dry.
- Spread tomato sauce evenly in a baking dish.
- Arrange vegetables upright in alternating pattern.
- Drizzle olive oil and sprinkle garlic, thyme, oregano, basil, salt, and pepper.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake another 25–30 minutes until tender.
- Garnish with fresh parsley before serving.
Notes
For deeper flavor, prepare the dish one day ahead. Add crumbled feta cheese for a Greek variation. Store leftovers in the refrigerator for up to 4 days. Reheat gently in the oven before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg