Baked Ratatouille Recipe: Vibrant Veggies in Rich Tomato Sauce!

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Start by heating olive oil in a pan over medium heat. Once it’s warm, add the onion, garlic, and shredded carrots. Sauté until the vegetables are soft and aromatic.

Next, add the crushed tomatoes, chili flakes, black pepper, Italian seasoning, and salt. Stir everything well so the spices and seasonings are evenly mixed throughout the sauce.

Lower the heat to a simmer and cook for 7 to 10 minutes. This will thicken the sauce and deepen its flavor. Once it reaches a slightly thick consistency, remove it from the heat and set it aside for later use.

Start by washing your veggies and patting them dry. Begin with the eggplant: trim the ends and slice it into circular shapes. If you’re using smaller varieties like Chinese or Italian eggplant, you can keep the slices circular.

Next, slice the zucchini into even circular shapes, trimming the ends as needed. Set the slices aside for later use.

Then, slice the Roma tomatoes into circular shapes, trimming the ends as needed. Make sure the slices are a similar size to keep everything uniform. Set them aside as well.

Finally, choose a bell pepper in your favorite color. Trim the stems and core out the center, then slice it evenly.

In a medium-sized rectangular or circular baking dish, spread the prepared tomato sauce evenly across the bottom.

Arrange the sliced veggies in a pattern, layering them evenly. Adjust the shape of the slices as needed to fit the pan and create an appealing look.

Drizzle olive oil over the top of the layered veggies, then season with black pepper, Italian seasoning, and salt.

Cover the baking dish with aluminum foil and place it in the preheated oven at 375°F. Bake for 30 minutes with the foil on.

Carefully remove the baking dish from the oven, take off the foil, and return it to the oven. Bake uncovered for another 15 minutes, or until the veggies are nicely caramelized.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens