Baked Ratatouille

4.87 from 23 votes

This baked ratatouille is a beautiful presentation of simple yet delicious produce. Melded together with fresh herbs, it delivers a savory, flavor-filled dish that's hearty enough to be a whole meal. It's perfect for a garden harvest, for upscaling your grocery haul, or for using up the produce in your fridge.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: French

Servings: servings

Calories: 191kcal

Author: Lauren Bossi

Equipment

Ingredients

2 zucchini
2 yellow squash
2 small small eggplants
5 roma tomatoes
26 ounces of tomato basil pasta sauce
1 yellow or red bell pepper
2 Tablespoons of fresh parsley
2 Tablespoons of fresh thyme
2 Tablespoons of fresh basil (about 7-9 leaves)
1 teaspoon of minced garlic
Salt and pepper, to taste
4 Tablespoons of olive oil

Instructions

Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 12')
Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.

Notes

This dish works great as a main meal or a side and allows you to add any other of your favorite veggies. Depending on how well you slice your veggies, and how large your skillet is, you may not end up using all of the vegetables in this recipe.

Nutrition