Vegan
Rustic Ratatouille Bake Recipe
Ingredients
Instructions
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Preheat your oven to 375°F (190°C) and grease a baking dish with a bit of olive oil.
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Start by layering the sliced eggplant in the bottom of the prepared baking dish. Sprinkle with a pinch of salt and pepper.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchinis and yellow squashes and cook until slightly softened, about 4-5 minutes. Season with salt and pepper, then transfer the vegetables to the baking dish on top of the eggplant.
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Using the same skillet, add another tablespoon of olive oil and sauté the sliced bell peppers, onions, and minced garlic until fragrant and tender, around 5-6 minutes.
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Stir in the diced tomatoes, tomato paste, thyme, oregano, salt, and pepper. Let the mixture simmer for a few minutes to allow the flavors to meld together.
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Pour the tomato and vegetable mixture over the layered vegetables in the baking dish, spreading it evenly.
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Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and the vegetables to soften.
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After 30 minutes, remove the foil and bake for an additional 15-20 minutes or until the vegetables are tender and the top is lightly browned.
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Once done, remove the Rustic Ratatouille Bake from the oven and let it rest for a few minutes before serving.
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Garnish with fresh basil leaves for a burst of color and added freshness.
Nutrition Facts
Serving size: 1 serving- Calories
- 210 kcal
- Total Fat
- 10 g
- Saturated Fat
- 1.5 g
- Cholesterol
- 0 mg
- Sodium
- 480 mg
- Total Carbohydrate
- 28 g
- Dietary Fiber
- 9 g
- Sugars
- 15 g
- Protein
- 5 g
Enjoy this Rustic Ratatouille Bake as a standalone meal or as a side dish to complement your favorite main course. This vegan recipe is not only healthy and nutritious but also bursting with flavors that will satisfy your cravings for a comforting and wholesome meal. Share this delightful dish with your loved ones and let the warmth of homemade goodness fill your home.