Ratatouille Recipe
Ratatouille is a visually stunning end-of-summer meal that is easy to prepare and so good! Enjoy it as a vegetarian main dish or as a side with chicken, shrimp, or other protein.
Servings 3 servings
Calories 113kcal
Ingredients
- 1 onion chopped
- 4 garlic cloves minced
- 1 (15-ounce) can fire roasted diced tomatoes
- 2 tablespoons fresh thyme
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- ¼ teaspoon crushed red pepper or to taste
- 1 small eggplant trimmed and very thinly sliced
- 1 zucchini trimmed and very thinly sliced
- 1 red bell pepper cored and very thinly sliced
- 1 yellow squash trimmed and very thinly sliced
- ½ teaspoon oregano
- 1 tablespoon red wine vinegar
- 2 tablespoons Parmesan cheese for serving
Instructions
- Preheat the oven to 375°F.
- Place the onions, garlic, diced canned tomatoes, thyme, ¼ teaspoon of salt and ¼ teaspoon of pepper and crushed red pepper in a 10-inch oval oven-safe baking dish and stir to combine.
- Arrange alternating slices of eggplant, zucchini, yellow squash and red bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
- Drizzle the vegetables with the olive oil, and season with oregano and the remaining salt and pepper.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Uncover and cook for 15 more minutes or until the vegetables are tender.
- Drizzle with the red wine vinegar and add the parmesan cheese on top, if desired.
Video
Notes
The nutrition label does include the parmesan cheese. Leave out to keep this a vegan recipe.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.
Original Stove Top Recipe
Ingredients
1 onion chopped
4 garlic cloves minced
1 sea salt chopped
1 zucchini chopped
1 Italian eggplant chopped
1 red bell pepper chopped
1 15-ounce canned diced tomatoes
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons Parmesan cheese (optional)
Instructions
In a medium pot over medium heat, heat the olive oil, add onions and cook until the onions are soft and translucent, about 5 minutes.
Add the garlic, eggplant, zucchini and bell pepper; season with salt, pepper and crushed red pepper and cook, stirring occasionally for 5-8 minutes.
To the pot of vegetables, add the diced tomatoes, red wine vinegar and 1/2 cup of water. Reduce the heat to low and cook covered for 7-9 minutes until all the flavors combine well. Remove from heat and stir in Parmesan cheese, if desired
Serve ratatouille with bread or fritters if desired.
1 onion chopped
4 garlic cloves minced
1 sea salt chopped
1 zucchini chopped
1 Italian eggplant chopped
1 red bell pepper chopped
1 15-ounce canned diced tomatoes
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons Parmesan cheese (optional)
Instructions
In a medium pot over medium heat, heat the olive oil, add onions and cook until the onions are soft and translucent, about 5 minutes.
Add the garlic, eggplant, zucchini and bell pepper; season with salt, pepper and crushed red pepper and cook, stirring occasionally for 5-8 minutes.
To the pot of vegetables, add the diced tomatoes, red wine vinegar and 1/2 cup of water. Reduce the heat to low and cook covered for 7-9 minutes until all the flavors combine well. Remove from heat and stir in Parmesan cheese, if desired
Serve ratatouille with bread or fritters if desired.
Nutrition
Serving: 1.5cups | Calories: 113kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 463mg | Potassium: 806mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1797IU | Vitamin C: 150mg | Calcium: 103mg | Iron: 2mg