Description
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Baked Ratatouille Vegetables
Baked Ratatouille is a delicious twist on the classic French vegetable stew, perfect as a healthy side or main dish. This version is easier and quicker without compromising on flavor. Fresh veggies like eggplant, zucchini, and Roma tomatoes are beautifully layered over a homemade tomato sauce infused with garlic and herbs. Bake it to tender perfection, and enjoy it as a vibrant, flavorful dish. Pair it with some crusty bread to soak up every drop of the rich tomato sauce—an irresistible treat for any meal!
2 tbsp unsalted butter
1 yellow onion, chopped
1 red bell pepper, diced
6 garlic cloves, minced
½ tsp kosher salt
¼ tsp black pepper
1 tsp dried basil
½ tsp dried oregano
28 oz crushed tomatoes
2 small eggplants, sliced
6 Roma tomatoes, sliced
2 zucchini, sliced
2 yellow squash, sliced
Directions:
1. Preheat oven to 375°F.
2. In an oven-proof skillet, cook onions and bell pepper in butter for 5-6 mins. Add garlic, seasonings, and crushed tomatoes.
3. Toss sliced vegetables in melted butter, salt, and pepper. Layer in a spiral pattern over tomato sauce.
4. Cover with foil and bake for 30 mins. Uncover and bake for 20 more mins.
Prep Time: 10 mins
Kcal: 199 per serving
