Description
This Baked Ratatouille is a classic French-inspired vegetable dish featuring beautifully layered zucchini, eggplant, and tomatoes over a rich, herb-infused tomato sauce. Healthy, vibrant, and full of flavor, this oven-baked recipe is perfect as a light main course or a colorful side dish for any occasion.
Ingredients
- 2 zucchini, thinly sliced
- 1 eggplant, thinly sliced
- 3 tomatoes, thinly sliced
- 1 bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup tomato sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened.
- Add garlic and cook until fragrant. Stir in tomato sauce, thyme, oregano, salt, and pepper. Simmer for a few minutes.
- Spread the sauce evenly in the bottom of a baking dish.
- Arrange zucchini, eggplant, and tomato slices in an overlapping pattern over the sauce.
- Drizzle with olive oil and season lightly with salt, pepper, and extra herbs if desired.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15–20 minutes until vegetables are tender and slightly caramelized.
- Let rest for a few minutes, then garnish with fresh basil before serving.
Notes
Slice vegetables evenly for uniform cooking.For less moisture, lightly salt eggplant and let sit for 15 minutes before cooking.Add parmesan or mozzarella for a richer, non-vegan version.Letting the dish rest enhances flavor and texture.
