Description
A classic French vegetable medley baked to perfection, this Ratatouille recipe features layers of fresh zucchini, eggplant, tomatoes, and sweet onions set in a flavorful herb-infused tomato sauce. Light and healthy, it’s perfect as a main or a side dish, showcasing the natural sweetness and textures of summer vegetables.
Ingredients
Scale
For the Tomato Sauce
- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil, sliced (about 3-4 large leaves)
- 1 teaspoon Herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
Vegetables
- 1 medium sweet or red onion, sliced
- 1-2 large zucchini (about 1 1/2 cups slices)
- 1 large Japanese eggplant (about 3 cups slices)
- 3 large fresh tomatoes (Roma is best; about 3 cups slices)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 6″x9″ baking dish to prevent sticking, or use an 8″x8″ square pan as an alternative;
- Make the Tomato Sauce: In a medium mixing bowl, combine the crushed tomatoes, olive oil, and apple cider vinegar. Stir in minced garlic, sliced fresh basil, Herbs de Provence, salt, black pepper, and chili powder until well mixed to create a flavorful base;
- Layer the Sauce: Pour the tomato mixture into the prepared baking dish and spread it evenly across the bottom, creating a flavorful foundation for the vegetables;
- Arrange Vegetables: Stack the sliced vegetables in an alternating pattern—such as onion, zucchini, eggplant, tomato—and place them on their side in the pan, leaning against the edge. Continue layering until the dish is filled and all slices are used;
- Optional Oil Brush: For a nicely browned top, you may spray or brush the exposed tops of the vegetables with olive oil, although this is optional and mainly for appearance;
- Bake: Bake in the oven for about 1 hour, or until the tomato sauce bubbles at the bottom and the vegetables are tender when pierced with a fork;
- Garnish and Serve: Before serving, garnish with additional chopped fresh basil if desired. Serve the dish hot or cold according to preference.
Notes
- You can bake this in an 8″ x 8″ square pan with similar bake time.
- Use the best quality vegetables for optimal flavor; it significantly improves the dish.
- If Japanese eggplant is unavailable, Italian eggplant is a great substitute; cut slices evenly for uniform cooking.
- Alternative vegetable substitutions include bell peppers or yellow squash for zucchini, and shallots for onions to maintain similar cooking properties.
- If sensitive to lavender in Herbs de Provence, substitute with a blend of rosemary, oregano, and thyme.
- This recipe serves 2-3 people; double the ingredients and use a 9″x12″ pan for larger groups.
- Optional finishing drizzle of good quality olive oil enhances flavor.
- The recipe is gluten free, vegetarian, vegan, paleo friendly, low carb, and Whole30 compliant.
- For a heartier meal, add vegan or dairy cheese on top or serve over quinoa, mashed potatoes, rice, or preferred grains.
- Leftovers keep up to 3 days refrigerated in an airtight container or up to 3 months frozen; reheat by microwaving or warming to room temperature before heating.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
