French · Dinner
Baked Ratatouille Vegetables (Dairy-Free)
Provençal baked vegetables layered with eggplant, zucchini, bell pepper, and tomato over a garlicky tomato sauce, roasted until soft and lightly caramelised at the edges. Finished with olive oil, fresh basil, and thyme, this dairy-free bake is served warm as a light vegetable main with crusty bread.
$4
20 minsPrep
40 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
230Calories
5.8gProtein
11.2gFat
32.4gCarbs
17.3gSugar
10.2gFiber
430mgSodium
0mgChol
1.7gSat Fat
1550mgPotassium
110mgCalcium
3.6mgIron
0mcgVitamin B12
98mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Preheat the oven to 375°F (190°C). Thinly slice the eggplant, zucchini, tomato, and bell pepper into rounds about 1/8 inch thick.
2
Sauté
Heat 1 tsp olive oil in a small skillet over medium heat and cook the chopped onion and minced garlic for 3 minutes until translucent.
3
Build
Stir the canned crushed tomato, dried thyme, and dried oregano into the skillet, season with salt and pepper, and simmer for 5 minutes.
4
Build
Spread the tomato sauce into a small baking dish, then arrange the sliced eggplant, zucchini, tomato, and bell pepper in overlapping rows on top.
5
Roast
Cover with foil and roast at 375°F (190°C) for 25 minutes until the vegetables begin to soften, then remove foil.
6
Roast
Continue roasting uncovered at 375°F (190°C) for 15 minutes until the edges turn lightly golden and the sauce bubbles at the sides.
7
Rest
Let the bake stand for 5 minutes so the sauce settles and thickens.
8
Plate
Scatter the torn fresh basil over the top and serve warm directly from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g eggplant
- 5.6 oz160g zucchini
- 22 small tomato (200g)
- 11 small bell pepper (120g)
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 11 small onion (120g)
- 1 tsp1 tsp dried thyme
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp fresh basil
- salt, to taste
- black pepper, to taste
