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Easy Oven-Baked Ratatouille

A vibrant, vegetable-rich dish that showcases a colorful array of vegetables, perfect for families looking to incorporate more plant-based meals.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main
Cuisine: Mediterranean
Keyword: Easy
Servings: 4 servings
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Dish

Ingredients

Vegetables

  • 1 medium Eggplant Cut into thin slices, approximately 1 pound.
  • 2 medium Zucchini Sliced into rounds, about 1 pound total.
  • 1 each Red Bell Pepper Diced.
  • 1 each Yellow Bell Pepper Diced.
  • 1 medium Onion Finely chopped.
  • 3 cloves Garlic Minced.
  • 1 14-ounce can Diced Tomatoes For moisture and richness.
  • 3 tablespoons Olive Oil Extra virgin, for roasting.
  • 1 tablespoon Fresh Thyme Chopped.
  • 1 tablespoon Fresh Basil Chopped.

Seasoning

  • to taste Salt Sea salt.
  • to taste Black Pepper Freshly cracked.

Instructions

  • Preheat your oven to 375°F (190°C).
  • Prepare the eggplant by cutting it into thin slices and sprinkling with salt. Let it sit for 30 minutes, then rinse and pat dry.
  • Wash and slice the zucchinis into rounds.
  • Dice the red and yellow bell peppers.
  • Finely chop the onion.
  • In a mixing bowl, combine the chopped onion, minced garlic, diced bell peppers, and canned tomatoes. Mix well.
  • Drizzle with 2 tablespoons of olive oil, add salt and pepper, and toss to coat.
  • Spread the tomato and onion mixture evenly in a baking dish.
  • Layer the eggplant slices, zucchini rounds, and bell pepper mixture in the dish.
  • Drizzle with the remaining olive oil and sprinkle with thyme and basil.
  • Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 20-25 minutes.
  • Let cool for a few minutes before serving.

Notes

This dish can be served hot, warm, or at room temperature. It pairs well with crusty bread or proteins.