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Baked Ratatouille

Baked Ratatouille Recipe
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Baked Ratatouille is a delightful dish that celebrates the vibrant flavors of summer vegetables. This rustic vegetable bake features layers of tender eggplant, zucchini, yellow squash, and Roma tomatoes, all nestled in a garlicky tomato sauce. Perfect for family gatherings or a cozy weeknight dinner, this colorful casserole is not only visually appealing but also packed with nutrients. It’s versatile enough to serve as a hearty main course or a flavorful side dish. Plus, it can be made ahead of time and tastes even better the next day!

Ingredients

Scale
  • 3 tablespoons olive oil (divided)
  • 1 small onion, chopped
  • 1 bell pepper, diced
  • 4 garlic cloves, minced
  • 14 oz canned diced tomatoes
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning (divided)
  • 1 small eggplant, sliced into -inch rounds
  • 1 medium zucchini, sliced into -inch rounds
  • 1 medium yellow squash, sliced into -inch rounds
  • 3 Roma tomatoes, sliced into -inch rounds

Instructions

  1. In a skillet, heat 2 tablespoons of olive oil over medium-high heat and sauté the chopped onion and diced bell pepper until softened (about 8 minutes). Add minced garlic and cook for an additional minute.
  2. Stir in canned diced tomatoes, salt, and 1 teaspoon of Italian seasoning. Simmer for 10 minutes, then let cool slightly.
  3. Blend the tomato mixture until smooth and pour it into a baking pan or oven-safe skillet.
  4. Layer sliced eggplant, zucchini, yellow squash, and Roma tomatoes in a spiral or overlapping pattern over the sauce.
  5. Drizzle with the remaining olive oil and sprinkle with the rest of the Italian seasoning. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for another 15-30 minutes until vegetables are soft and edges are golden.

Nutrition

Find it online: https://madebykiara.com/baked-ratatouille-recipe/