Homemade Layered Ratatouille
A vibrant medley of eggplant, zucchini, bell peppers, and tomatoes in a rustic baking dish, celebrating the harvest with warmth and nostalgia.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegan
Ingredients
Scale
- 1 eggplant, sliced
- 2 zucchini, sliced
- 2 bell peppers, sliced
- 2 tomatoes, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant.
- Spread crushed tomatoes evenly in the bottom of a baking dish.
- Layer sliced eggplant, zucchini, bell peppers, and tomatoes in a circular pattern over the sauce.
- Drizzle olive oil over the top and season with thyme, basil, salt, and pepper.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until tender and slightly caramelized.
- Garnish with fresh basil before serving.
Notes
Feel free to substitute fresh herbs for dried ones – fresh basil and parsley are great options.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://thestationrecipes.com/homemade-layered-ratatouille/