Ratatouille
by Robin Broadfoot • featured in The Best Fall Squash Recipes
Inspired by feelingfoodish.com
Ingredients
for 8 servings
Veggies
- 2 eggplants
- 6 roma tomatoes
- 2 yellow squashes
- 2 zucchinis
Sauce
-
2 tablespoons olive oil - 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- salt, to taste
- pepper, to taste
-
28 oz can of crushed tomatoes (795 g) -
2 tablespoons chopped fresh basil, from 8-10 leaves
Herb Seasoning
-
2 tablespoons chopped fresh basil, from 8-10 leaves -
1 teaspoon garlic, minced -
2 tablespoons Chopped fresh parsley -
2 teaspoons fresh thyme - salt, to taste
- pepper, to taste
-
4 tablespoons olive oil
Nutrition Info
Shop ingredients with-
Calories
123
-
Fat
4g
-
Carbs
20g
-
Fiber
6g
-
Sugar
11g
-
Protein
4g
Estimated values based on one serving size.
Advertisement
Preparation
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Mix herb seasoning ingredients and pour over the cooked ratatouille.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
mimiluvsfood
Absolutely amazing! I used a mandolin to keep the slices extra and evenly thin. Came out just like the movie ratatouille 😃😃😃😃
2018-10-08T05:58:04Z Helpful (166) -
fireball425
OMG this was the best thing I’ve ever made. I’m only 10 and I made this perfectly. It was super delicious and was very healthy. This also heats up very well after refrigerated!!!!
2018-09-02T00:48:34Z Helpful (59) -
hellochef77
Turned out delicious! As for tips, I would recommend keeping in mind the size of all your vegetables when shopping so that they all have roughly the same size slices. If one vegetable’s slices are too big (like my eggplant was), you can cut it in halves or quarters and lay them curved side up and no one will know!
2018-06-28T12:45:03Z Helpful (59) -
Ariz Zavala-Miranda
Loved this recipe! It’s very flavorful, fulfilling, and a great way to eat more veggies. I also bought a French baguette and dipped it in the tomato sauce!
2018-07-18T13:54:19Z Helpful (38)
Related recipes
Vegetarian and Black Bean Quinoa Stuffed Poblanos
Low-Carb Eggplant Lasagna
Quinoa Taco-Stuffed Peppers
Sheet-Pan Shakshuka Toast
Honey Sriracha Chicken with Glad® Press’n Seal®
Turkey & Zucchini–Stuffed Jack-o’-lantern Bell Peppers
Advertisement
Advertisement