Baked Ratatouille Recipe
A baked ratatouille recipe bursting with caramelized flavors, simple ingredients, and a foolproof approach perfect for both beginners and seasoned cooks.
Ingredients
- 2 medium eggplants thinly sliced
- 2 large zucchinis sliced into rounds
- 2 yellow squash sliced
- 3 large tomatoes sliced
- 1 large onion thinly sliced
- 4 garlic cloves minced
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt to taste
- Fresh ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven: Set it to 375°F (190°C).
- Prep the veggies: Slice eggplants, zucchinis, squash, onions, and tomatoes into uniform thin rounds. Mince garlic and set aside.
- Season the vegetables: In a large mixing bowl, toss all the sliced veggies with olive oil, garlic, thyme, paprika, salt, and pepper.
- Assemble the dish: Arrange the vegetables in an overlapping pattern in the baking dish, creating a colorful spiral or rows.
- Seal and bake: Cover the dish with aluminum foil and bake for 30 minutes.
- Remove foil: Continue baking uncovered for another 15 minutes until vegetables are caramelized and slightly crisp on the edges.
- Garnish and serve: Sprinkle with fresh parsley and serve hot with crusty bread or as a flavorful side dish.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Vitamin C: 40%
- Iron: 12%
- Potassium: 15%
- Magnesium: 10%
Additional Notes/Tips
- Drizzle balsamic glaze for a sweet-tangy kick.
- Add a sprinkle of Parmesan cheese before baking for extra indulgence.
- Leftovers? Toss with pasta for an effortless meal.
- Want a spicier kick? Throw in some red chili flakes.