Description

This Baked Ratatouille with Tomatoes, Zucchini, and Eggplant is a vibrant celebration of summer vegetables. Layered in a gorgeous spiral and roasted to tender perfection, it’s fragrant with herbs and olive oil, making it a healthy, flavorful main or side dish. Simple to prepare and stunning to serve, it’s a plant-based classic that delivers comfort in every bite.

Ingredients

2 medium zucchinis, thinly sliced

2 medium eggplants, thinly sliced

4 Roma tomatoes, thinly sliced

1 yellow onion, thinly sliced

3 cloves garlic, minced

1/4 cup olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

Fresh basil, for garnish (optional)

Instructions

1. Slice the zucchini, eggplant, and tomatoes as uniformly as possible. A mandoline slicer is helpful for even slices.

2. In a large oven-safe skillet or baking dish, sauté the onion and garlic in some olive oil until softened, about 5 minutes.

3. Remove from heat and layer the sliced vegetables over the onion in an overlapping spiral pattern.

4. Mix the remaining olive oil with thyme, oregano, salt, and pepper. Drizzle this mixture over the layered vegetables.

5. Cover the dish with foil and bake at 375°F (190°C) for 35 minutes. Remove the foil and bake an additional 10–15 minutes until vegetables are tender and lightly browned.

6. Garnish with fresh basil if desired, and serve warm.

Notes

Slice vegetables thinly and uniformly for even cooking and presentation.

For deeper flavor, add a touch of balsamic vinegar or a pinch of red pepper flakes to the oil mix.

Leftovers are fantastic cold or reheated and pair well with pasta, couscous, or polenta.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Vegetable Sides
Method: Baked
Cuisine: French, Mediterranean

Nutrition

Serving Size: 1 portion (1/6 of dish)
Calories: 140
Sugar: 5g
Sodium: 180mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: Ratatouille, baked vegetables, vegan dinner, zucchini, eggplant, tomato