Ratatouille That Fills

Elevate your plant-based dining with "Ratatouille That Fills," a hearty twist on the classic French favorite. Bursting with vibrant flavors, this oven-baked medley of tender eggplant, zucchini, yellow squash, sweet bell peppers, and juicy tomatoes is infused with fresh thyme and rosemary for an aromatic depth. Sautéed onions and garlic form a savory base, while a sprinkle of fresh parsley adds the perfect finishing touch. Whether served over fluffy quinoa for a protein-packed, gluten-free meal or paired with crusty bread for a comforting, rustic side, this dish takes just 20 minutes of prep and serves up wholesome satisfaction for four. Perfect for a nutritious weeknight dinner or an impressive vegetarian centerpiece, this ratatouille is as filling as it is flavorful.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 1 medium Yellow squash
• 1 large Red bell pepper
• 1 large Green bell pepper
• 4 large Tomatoes
• 1 large Onion
• 3 large Garlic cloves
• 3 tablespoons Olive oil
• 2 teaspoons Fresh thyme
• 1 teaspoon Fresh rosemary
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 2 cups (cooked) Quinoa (or crusty bread)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Dice the eggplant, zucchini, yellow squash, red bell pepper, and green bell pepper into bite-sized pieces.

Step 3

Chop the onion finely and mince the garlic cloves.

Step 4

In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.

Step 5

Add the chopped onion and garlic and sauté until fragrant and translucent, about 3-4 minutes.

Step 6

Add the diced eggplant, zucchini, yellow squash, red bell pepper, and green bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally.

Step 7

Chop the tomatoes into chunks and stir them into the vegetable mixture.

Step 8

Add the fresh thyme, rosemary, salt, and black pepper to the skillet. Stir to combine well.

Step 9

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 10

Bake for 30 minutes, stirring halfway through, until the vegetables are tender and the flavors are well combined.

Step 11

Once out of the oven, sprinkle chopped fresh parsley over the ratatouille for garnish.

Step 12

Serve hot over cooked quinoa for a filling and nutritious meal, or with crusty bread for a rustic accompaniment.

Nutrition Facts

Serving size	2582.2 grams (2582.2g)

Amount per serving	% Daily Value*
Calories	1482

Total Fat 55.20g	71%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 5.40g
Cholesterol 0mg	0%
Sodium 6927mg	301%
Total Carbohydrate 221.20g	80%
Dietary Fiber 51.00g	182%
Total Sugars 87.60g
Protein 40.00g	80%

Vitamin D 0IU	0%
Calcium 368mg	28%
Iron 13mg	73%
Potassium 5482mg	117%

*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: 32.2%

Protein: 10.4%

Carbs: 57.4%