Description
This Easy Layered Ratatouille is a celebration of summer produce featuring layers of eggplant, zucchini, and Roma tomatoes over a rich tomato sauce. Perfect for quick dinners or joyful gatherings, this dish is as delicious as it is visually stunning.
Ingredients
Scale
- 4 ½ tbsp olive oil
- 4 garlic cloves
- ½ small onion
- ⅓ cup carrot
- 14 ½ oz crushed tomatoes
- 2 ¼ tsp dried basil
- ½ tsp dried parsley
- 1 small eggplant
- 2 small zucchinis
- 3 Roma tomatoes
- Salt and black pepper
Instructions
- Preheat oven to 375°F and grease a 2-quart baking dish.
- Sauté onion and garlic in olive oil for 2 minutes, then add shredded carrot and cook until golden.
- Stir in crushed tomatoes, basil, and parsley, simmer for 15 minutes, seasoning to taste.
- Pour the sauce into the prepared baking dish evenly.
- Layer eggplant, zucchini, and Roma tomatoes in a circular pattern on top of the sauce.
- Cover the dish with foil and bake for 30 minutes, then uncover and bake for another 30 minutes.
- Cool slightly before serving and enjoy your colorful ratatouille.
Notes
Substitute vegetables based on personal preference or what’s in season.
This dish can be made a day ahead for enhanced flavor.
Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg