French · Dinner
Baked Ratatouille Vegetables (Gluten-Free)
Layered eggplant, zucchini, bell pepper, and tomato baked over a garlic-tomato base under olive oil and herbes de Provence until tender and lightly caramelized at the edges. A gluten-free naturally plant-based bake, finished with fresh basil, served warm as a light main or hearty side.
$4
20 minsPrep
40 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
239Calories
6.5gProtein
10.8gFat
35.8gCarbs
18.9gSugar
12.6gFiber
704mgSodium
0mgChol
1.5gSat Fat
1380mgPotassium
108mgCalcium
2.6mgIron
0mcgVitamin B12
87mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice eggplant, zucchini, bell pepper, and tomato into even 1/4-inch rounds. Slice garlic thinly.
2
Build
Spread crushed canned tomatoes and garlic across a small baking dish base, then arrange vegetable slices upright in tightly packed alternating rows on top.
3
Bake
Drizzle with 1 tbsp olive oil, scatter herbes de Provence, salt, and pepper over top. Cover with foil and bake at 400°F (200°C) for 35 minutes until edges caramelize and knife slides through eggplant easily.
4
Plate
Let sit uncovered 5 minutes, scatter torn basil leaves over top, and serve warm from the baking dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g eggplant
- 22 small zucchini (200g)
- 11 small bell pepper (120g)
- 22 small tomato (180g)
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1 tsp1 tsp herbes de Provence (or dried thyme and oregano mix)
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 44 fresh basil leaves
