Description
A classic French vegetable stew, Ratatouille is a vibrant and healthy dish featuring layers of fresh zucchini, eggplant, tomatoes, and sweet onion baked in a flavorful tomato and herb sauce. Perfect as a side or a main, this baked ratatouille is both comforting and elegant, celebrating the best of summer vegetables.
Ingredients
Scale
Tomato Sauce
- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil, about 3-4 large leaves, sliced, plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
Vegetables
- 1 medium sweet or red onion, sliced
- 1-2 large zucchini, about 1 1/2 cups slices, sliced
- 1 large Japanese eggplant, about 3 cups slices, sliced
- 3 large fresh tomatoes (Roma recommended), about 3 cups slices, sliced
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F. Lightly grease a 6″x9″ baking dish or an 8″x8″ square pan if preferred to prevent sticking and set aside.
- Combine Sauce Ingredients: In a medium bowl, mix together the crushed tomatoes, extra virgin olive oil, apple cider vinegar, minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder until well incorporated.
- Layer Sauce: Pour the tomato herb mixture evenly into the bottom of the prepared baking dish, smoothing it to create a uniform layer that will help infuse flavor into the vegetables.
- Arrange Vegetables: Alternate the sliced vegetables—onion, zucchini, eggplant, and tomato—in a stacked, upright pattern, placing them closely together on their side and leaning them against the side of the pan. Continue layering until the baking dish is filled and all slices are used.
- Optional Oil Topping: For a nicely browned finish, lightly brush or spray the exposed tops of the vegetables with olive oil to encourage browning during baking. This step can be skipped if desired.
- Bake: Place the baking dish in the oven and bake for about 1 hour, or until the sauce bubbles and the vegetables are tender and cooked through.
- Garnish and Serve: Remove from the oven and garnish with additional chopped fresh basil if desired. Serve hot or cold as preferred.
Notes
- You can bake this in an 8″x8″ square pan with a similar baking time of about 1 hour.
- Using the freshest and highest quality vegetables greatly enhances the flavor of this dish.
- If Japanese eggplant is unavailable, substitute with Italian eggplant, cutting slices smaller if needed for even cooking.
- Alternative vegetables like bell peppers, yellow squash, or shallots can be used in place of zucchini or onions for variation.
- If sensitive to lavender in herbs de Provence, replace with a mix of rosemary, oregano, and thyme for flavor.
- This recipe serves about 2-3 people; double it in a 9″x12″ baking dish for larger groups.
- Optionally drizzle a bit of good quality olive oil over the finished dish for extra richness.
- Ratouille is naturally gluten-free, vegetarian, vegan, paleo friendly, low carb, and Whole30 compliant.
- To make it heartier, top with vegan or dairy cheese or serve over grains like quinoa, rice, or mashed potatoes.
- Store leftovers in an airtight container refrigerated for up to 3 days or frozen up to 3 months; reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
