Baked Ratatouille Recipe
This Baked Ratatouille recipe features tender slices of eggplant, zucchini, squash, and tomatoes arranged beautifully over a flavorful, homemade tomato sauce. Sautéed onions, bell peppers, and garlic enhance the base sauce, which is blended smooth, then topped with seasoned vegetables and baked to perfection. This healthy, comforting dish bursts with Mediterranean flavors and is perfect as a side or main course.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 14 oz canned diced tomatoes
- 1 tsp salt
- 1 tsp Italian seasoning
For the Vegetable Topping:
- 1 small eggplant, sliced into 1/8 inch thick circles
- 1 medium zucchini, sliced into 1/8 inch thick circles
- 1 medium squash, sliced into 1/8 inch thick circles
- 3 Roma tomatoes, sliced into 1/8 inch thick circles
- 1 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- Preheat and Heat Oil: Preheat your oven to 375°F (190°C). In a large skillet, heat two tablespoons of olive oil over medium-high heat to prepare for sautéing the vegetables.
- Sauté Onion and Bell Pepper: Add the chopped onion and diced bell pepper to the skillet. Cook them for about 8 minutes until they become tender and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its flavor without burning.
- Add Tomatoes and Seasonings: Pour in the canned diced tomatoes, then add one teaspoon of salt and one teaspoon of Italian seasoning. Stir everything together and let it simmer over medium-low heat for about 10 minutes, until most of the excess liquid has evaporated, creating a rich sauce. Remove from heat and allow it to cool slightly.
- Blend the Sauce: Transfer the sauce mixture to a blender or food processor and blend until smooth, ensuring a silky texture that will complement the baked vegetables.
- Arrange in Baking Dish: Pour the blended sauce into an 11-inch skillet or baking pan. Neatly arrange the sliced eggplant, zucchini, squash, and Roma tomatoes on top of the sauce in a visually appealing pattern.
- Season and Oil the Vegetables: Drizzle the remaining one tablespoon of olive oil over the arranged vegetable slices. Sprinkle with the remaining teaspoon of Italian seasoning to add flavor throughout.
- Bake Covered: Cover the pan with a lid or aluminum foil and bake in the preheated oven for 30 minutes. This helps the vegetables cook through evenly.
- Bake Uncovered: Remove the cover and bake for an additional 15 to 30 minutes, or until the vegetables are tender and slightly browned on top, indicating they are fully cooked and caramelized.
- Serve: Once baked, serve the ratatouille warm as a flavorful side dish or a light vegetarian main course. Enjoy!
Notes
- You can substitute fresh tomatoes for canned if desired, but cooking time may vary slightly.
- For added flavor, garnish with fresh basil or parsley before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- To make this dish vegan, ensure that no animal-based ingredients are used in any added toppings or sides.
- The vegetable slices should be uniform in thickness to ensure even baking.
Keywords: ratatouille, baked ratatouille, French vegetable dish, vegetable bake, Mediterranean recipe, eggplant recipe, zucchini recipe, healthy vegetarian meal
Find it online: https://jedentaglecker.com/baked-ratatouille-recipe/
