French · Dinner
Baked Ratatouille Vegetables
Layered eggplant, zucchini, bell pepper and tomato rest on a garlic-tomato base, seasoned with herbes de Provence and olive oil, then baked until vegetables soften and edges caramelize. A simple Provençal vegetable bake served warm, carrying no dairy or meat.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
212Calories
4.8gProtein
10.1gFat
29.6gCarbs
16.1gSugar
10.4gFiber
447mgSodium
0mgChol
1.4gSat Fat
1114mgPotassium
85mgCalcium
2.4mgIron
0mcgVitamin B12
77mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Preheat oven to 400°F. Slice eggplant, zucchini, bell pepper and tomato into thin rounds or half-moons about 1/4 inch thick.
2
Build
Spread crushed canned tomatoes and minced garlic over a small baking dish base. Arrange sliced vegetables upright in alternating overlapping rows on top.
3
Roast
Drizzle vegetables with 1 tsp olive oil, sprinkle with herbes de Provence, salt and pepper. Bake uncovered at 400°F for 35 minutes until eggplant and zucchini edges brown and a knife slides through easily.
4
Plate
Let stand 5 minutes. Scatter torn basil over top and serve warm in the baking dish or transferred to a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g eggplant
- 5.6 oz160g zucchini
- 11 small bell pepper
- 5.6 oz160g tomato
- 5 oz70g, about a quarter of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 1 tsp1 tsp herbes de Provence
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp fresh basil
