Ratatouille
This colorful layered Ratatouille is an easy and tasty way to enjoy fresh vegetables. Thin slices of tomato, zucchini, and eggplant are layered in a rich tomato sauce and baked until soft and fragrant. You end up with a rustic, colorful dish with classic French flavors in every bite.
Servings: 6 servings
Calories: 113kcal
Ingredients
- 2 tablespoons extra-virgin olive oil plus extra for garnish
- ½ onion (medium) finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 14 ounces crushed tomatoes
- 1 ½ teaspoons granulated sugar (optional)
- 3 roma tomatoes sliced
- 2 zucchini (medium, or 1 large) sliced
- 1 eggplant (small), sliced
- fresh basil leaves optional garnish
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, garlic powder, onion powder, Italian seasoning, oregano, and salt to the pot.
- Cook, stirring, until the onion is soft and tender (approx. 5 minutes).
- Deglaze the pot with balsamic vinegar, scraping with a wooden spoon to bring the fond up off the bottom of the pot and into the sauce.
- Add the crushed tomatoes to the pot and allow the sauce to simmer until thickened (approx. 20 minutes).
- Preheat the oven to 375 degrees F.
- Spread the sauce in an even layer in the bottom of a 2-quart baking dish.
- Arrange the sliced vegetables in the dish, sitting upright in the sauce.
- Bake until tender (approx. 35 to 45 minutes).
- Garnish with a drizzle of olive oil and torn fresh basil leaves, then serve hot or at room temperature.
Nutrition
Serving: 0.17recipe | Calories: 113kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 291mg | Potassium: 641mg | Fiber: 5g | Sugar: 10g | Vitamin A: 555IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 2mg