Ratatouille
Ratatouille is an easy and satisfying recipe full of vegetables! Eggplant, tomatoes, zucchini, squash, onion, peppers and more come together in this savory dish.
Servings: 8 servings
Equipment
Ingredients
VEGGIES
- 1 eggplant half of the peel removed in vertical stripes
- 3 roma tomatoes
- 2 medium sized yellow squashes
- 2 medium sized zucchinis
- 2 tablespoons fresh basil chopped , from 8-10 leaves
- 2 cloves garlic minced
- 2 tablespoons Italian seasoning
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
- 4 tablespoons olive oil
SAUCE
- 2 tablespoons olive oil
- 1 large red onion diced
- 4 cloves garlic minced
- 1 orange bell pepper diced
- 1 yellow bell pepper diced
- 1 teaspoon salt or more, to taste
- 1/4 teaspoon red pepper flakes
- 28 ounces crushed tomatoes (one large can)
- 2 tablespoons chopped fresh basil from 8-10 leaves
Instructions
- Preheat the oven for 375˚F.
- Slice the eggplant, tomatoes, squash, and zucchini into thin rounds, then set in large bowl. Toss with basil, garlic, Italian seasoning, salt, pepper, and olive oil. Set aside.
- Make the sauce: Heat the olive oil in large (12-inch is ideal) oven-safe dutch oven over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and red pepper, then add the crushed tomatoes. Add more salt and/or red pepper flakes, if desired. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Add sliced vegetables to the top of the sauce and spread into a uniform layer. Cover the dutch oven with a lid and bake for 50 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve hot as a main dish or side. Serve with additional fresh basil as well as grated pecorino romano cheese.
Notes
The ratatouille is also excellent leftover. To reheat: cover with foil and reheat in a 350˚F oven for 15 minutes.
Nutrition
Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 577mg | Potassium: 837mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1180IU | Vitamin C: 78.7mg | Calcium: 85mg | Iron: 2.5mg
