Ratatouille Bake

Transform your mealtime with this vibrant and wholesome Ratatouille Bake, a beautifully layered medley of fresh vegetables roasted to perfection. Featuring tender eggplant, zucchini, yellow squash, and Roma tomatoes, this French-inspired dish is elevated with sautéed onions, garlic, and a fragrant tomato sauce seasoned with thyme and rosemary. The artful arrangement of colorful slices creates a stunning, crowd-pleasing presentation that’s as delicious as it is eye-catching. Baked until tender and golden, this dish can be served as a hearty side or a light vegetarian main course. For an extra touch of indulgence, top it with freshly grated Parmesan cheese and a garnish of fragrant basil. Healthy, flavorful, and easy to prepare, this Ratatouille Bake is perfect for weeknight dinners or special gatherings.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 2 medium Yellow squash
• 4 medium Roma tomatoes
• 1 large Red bell pepper
• 1 medium Yellow onion
• 3 cloves Garlic
• 3 tablespoons Olive oil
• 1 teaspoon Fresh thyme
• 1 teaspoon Fresh rosemary
• 6 leaves Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 cup Canned tomato sauce
• 0.25 cup Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplant, zucchini, yellow squash, and Roma tomatoes into evenly-sized 1/4-inch thick rounds.

Step 3

Dice the red bell pepper and yellow onion into small pieces. Mince the garlic.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until softened.

Step 5

Add minced garlic, thyme, and rosemary to the skillet, cooking for another minute until fragrant. Stir in the canned tomato sauce, salt, and black pepper, then remove from heat.

Step 6

Spread the tomato sauce mixture evenly along the bottom of a 9x13-inch baking dish.

Step 7

Arrange the sliced vegetables (eggplant, zucchini, yellow squash, and tomatoes) vertically in an alternating pattern in the dish (e.g., eggplant, zucchini, squash, tomato), slightly overlapping them.

Step 8

Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes to allow the vegetables to brown slightly on top.

Step 11

If desired, sprinkle Parmesan cheese over the top before serving.

Step 12

Garnish with fresh basil leaves and serve warm as a side dish or light main course.

Nutrition Facts

Serving size	2253.8 grams (2253.8g)

Amount per serving	% Daily Value*
Calories	1214

Total Fat 62.00g	79%
Saturated Fat 17.30g	87%
Polyunsaturated Fat 5.10g
Cholesterol 53mg	18%
Sodium 6055mg	263%
Total Carbohydrate 133.60g	49%
Dietary Fiber 38.70g	138%
Total Sugars 87.20g
Protein 42.90g	86%

Vitamin D 13IU	64%
Calcium 1045mg	80%
Iron 9mg	49%
Potassium 5178mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 13.6%

Carbs: 42.3%