PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightPop OutThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

96% would make again

Ratatouille

featured in The Best Fall Squash Recipes

Robin Broadfoot
Tasty Team

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

Powered by
    Calories 230
    Fat 11g
    Carbs 32g
    Fiber 8g
    Sugar 16g
    Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  3. 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.
  4. 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.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  7. 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.
  8. Enjoy!

Need easy dinner ideas?

These meals will make your weeknights way simpler. (And tastier!)

Need easy dinner ideas?

These meals will make your weeknights way simpler. (And tastier!)

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe