Go Back Email Link
–+ servings
baked ratatoille in a pan
Print Recipe
5 from 1 vote

Ratatouille

This hearty culinary masterpiece is packed with nutrient rich seasonal vegetables for a dinner the whole family will love!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Vegan
Cuisine: French
Keyword: heart healthy, keto, keto vegan, keto vegetable, seasonal vegetables, squash recipes, vegan dinners
Servings: 8
Calories: 249kcal
Author: Courtney O'Dell

Equipment

Ingredients

Veggies:

  • 2 eggplants peeled and thinly sliced
  • 6 roma tomatoes thinly sliced
  • 2 yellow squash thinly sliced
  • 2 zucchini thinly sliced

Sauce:

  • 2 tbsp olive oil
  • 1 white onion diced
  • 4 cloves of garlic minced
  • 1 red bell pepper diced
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp oregano
  • ¼ tsp red pepper flakes
  • 2 tsp thyme
  • 28 oz crushed tomatoes
  • 2 tbsp fresh basil minced

Herb Topping:

  • 2 tbsp diced basil
  • 1 tbsp garlic minced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 6 tbsp olive oil

Instructions

  • Preheat oven to 375 degrees F. 
  • Heat olive oil in a large oven safe pan. Add the onion, garlic, and bell pepper and sauté till softened. Add the salt, pepper, oregano, red pepper flakes, and thyme. Add the crushed tomatoes and fresh basil. 
  • Let sauce simmer for 20-35 minutes to let flavors combine. Spread sauce with a spatula to smooth it out. 
  • In a large bowl make the herb topping by combining the basil, garlic, salt, pepper, and olive oil. Add the sliced eggplant, tomatoes, squash, and zucchini and toss to coat them in the topping.
  • Arrange the seasoned vegetable slices alternating the vegetables (eggplant, tomato, squash, zucchini) on top of the sauce. Work from the outer edge of the pan inward. 
  • Cover the pan with foil and bake for 40 minutes. Uncover and bake for another 20 minutes until the vegetable are softened. 
  • Top with more fresh herbs or parmesan cheese and enjoy!

Nutrition

Serving: 1g | Calories: 249kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 413mg | Fiber: 9g | Sugar: 14g