Easy Oven-Baked Ratatouille
Easy Oven-Baked Ratatouille is my easy way to make this colorful classic French summer dish!
Equipment
- baking tray
- Knife
- cutting board
Ingredients
Vegetables
- 2 medium eggplants cubed
- 4 medium zucchini or a mix of zucchini and yellow squash, cubed
- 3 medium bell peppers use a different color, cubed
- 2 medium onions diced
- 4 cloves garlic peeled and finely diced
- 1 lb tomatoes cubed
Herbs and Seasonings
- 3-4 sprigs thyme
- 2 leaves bay leaves
- 2 1-inch snips rosemary optional
- salt
- pepper
- olive oil
Instructions
Cooking Instructions
- Preheat oven to 425°F.
- Cut all the vegetables (eggplant, zucchini, bell pepper, tomatoes, onions) so that they are approximately the same size and can cook evenly. Transfer them on a large rimmed baking tray. Add the garlic and herbs (thyme, bay leaves, and rosemary (optional). Sprinkle enough salt, pepper, and olive oil to enrobe them. Mix with your hands and spread them evenly on the baking sheet. It might seem crowded but they will shrink while cooking.
- Put the baking tray in the oven for 15 minutes. Lower the temperature oven to 375 F for another 15 minutes. Then lower the temperature oven to 350 F for the rest of the time (about 30 more minutes). I recommend stirring occasionally (every 15-20 minutes) to ensure the vegetables cook evenly. In the end, they must be very tender and hold their shapes.
- Before serving, remove the herbs and add some basil to garnish (optional).
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 1mg
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