French · Dinner
Baked Ratatouille Vegetables (Low-Calorie)
A single-portion baked ratatouille layering zucchini, eggplant, bell pepper and tomato over a light garlic-tomato base, finished with parmesan and fresh basil. Roasting concentrates the vegetables' sweetness while olive oil stays minimal, keeping the dish light, colourful and vegetable-forward without meat or heavy cream.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
233Calories
7.9gProtein
10.8gFat
28.3gCarbs
15.4gSugar
8.9gFiber
440mgSodium
5mgChol
2.8gSat Fat
1400mgPotassium
190mgCalcium
2.7mgIron
0.1mcgVitamin B12
102mgVitamin C
vegan
vegetarian
low-calorie
gluten-free
low-carb
high-fiber
low-cholesterol
low-calorie
Instructions
1
Prep
Thinly slice the zucchini, eggplant, bell pepper and tomato into rounds about 1/8 inch thick using a knife or mandoline.
2
Sauté the onion and garlic in 1 teaspoon olive oil over medium heat for 3 minutes until the onion turns translucent and the garlic smells fragrant.
3
Spread the canned tomatoes and onion-garlic mixture over a small baking dish base, then arrange the vegetable slices in overlapping rows on top. Drizzle with remaining 1 teaspoon olive oil and scatter the thyme, oregano, salt and pepper evenly.
4
Bake covered with foil at 400°F (200°C) for 25 minutes until vegetables soften, then uncover and bake 10 minutes more until edges brown lightly.
5
Rest the ratatouille uncovered at room temperature for 5 minutes.
6
Plate
Slide the ratatouille onto a plate, scatter over the grated parmesan and torn basil leaves, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g zucchini
- 7 oz200g eggplant
- 5.2 oz150g bell pepper
- 7 oz200g tomato
- 3.6 oz100g canned tomatoes
- 11 small onion
- 4 cloves4 cloves garlic
- 4 tsp4 tsp olive oil
- 1 tsp1 tsp dried thyme
- 1 tsp1 tsp dried oregano
- salt, a pinch
- black pepper, a pinch
- 0.4 oz12g parmesan
- a few fresh basil leaves
