Baked Ratatouille Recipe

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.

Peel the onions and slice them into 1/8 inch thick pieces.

Slice the tomatoes, Chinese eggplant, green zucchini, and yellow zucchini into rounds and place them in separate bowls.

In a saucepan, warm up some olive oil and press in the garlic.

Once hot, sauté the garlic for about 30 seconds or until fragrant.

Add the passata to the saucepan along with salt, black pepper, herb de provence, and oregano; stir and simmer for five minutes.

Take a quarter of a cup of the sauce out of the pot and into a separate container.

Pour the remaining sauce into an oven-safe baking dish.

Place all of the sliced vegetables into the baking dish, creating stacks of one of each slice in a circular pattern.

Pour the remainder of the sauce into the gaps around the vegetables and top with fresh herbs.

Cover the dish with aluminum foil and bake for 50 minutes.

Serve hot on its own or as a side to your favorite main.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens