Ratatouille au four simple et rapide

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Slice the eggplant, zucchini, and bell peppers into thin rounds.

Chop the onions and mince the garlic.

In a large skillet, heat olive oil over medium heat and sauté onions until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in chopped tomatoes and season with salt, black pepper, and red pepper flakes; simmer for 10 minutes.

Spread the tomato mixture evenly in a baking dish.

Layer the sliced vegetables (eggplant, zucchini, bell peppers) in an overlapping pattern on top of the tomato mixture.

Sprinkle fresh herbs (basil, thyme) over the layered vegetables.

Drizzle with olive oil and season with salt and black pepper.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until vegetables are tender and slightly caramelized.

Let cool for a few minutes before serving, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens