Description
A colorful baked vegetable dish made with thinly sliced zucchini, yellow squash, eggplant, and tomatoes layered over a savory herb tomato sauce and roasted until tender and caramelized.
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 large eggplant, thinly sliced
- 3 medium tomatoes, thinly sliced
- 1 cup tomato sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F and lightly grease a round baking dish with olive oil.
- Combine Ingredients: In a bowl, mix the tomato sauce, chopped onion, minced garlic, dried thyme, dried oregano, salt, and black pepper until well combined.
- Prepare Your Cooking Vessel: Spread the seasoned tomato sauce evenly across the bottom of the baking dish.
- Assemble the Dish: Arrange the sliced zucchini, yellow squash, eggplant, and tomatoes in a repeating spiral pattern over the sauce.
- Cook to Perfection: Drizzle olive oil over the vegetables and bake for 40 minutes until the vegetables are tender and slightly caramelized.
- Finishing Touches: Remove the dish from the oven and sprinkle freshly chopped parsley over the top.
- Serve and Enjoy: Allow the dish to rest for a few minutes before serving warm.
Notes
- Slice vegetables evenly to ensure uniform cooking.
- For deeper flavor, allow the dish to rest for 5 minutes before serving.
- This dish often tastes even better the next day after the flavors have blended.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: ratatouille recipe, baked ratatouille, french vegetable dish, roasted vegetables, vegetarian dinner