Layered Ratatouille Recipe | Homemade Baked Ratatouille
If you're a fan of vibrant, fresh vegetables and bold Mediterranean flavors, you're going to love this Layered Ratatouille Recipe!
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Servings: 4 servings
Calories: 239kcal
Ingredients
For The Tomato Sauce
- 2 tbsp Olive Oil
- 3 cloves Garlic minced
- 1 Onion chopped
- 14 ounces Crushed Tomatoes
- 1 tsp Balsamic Vinegar
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
For the Veggies
- 1 Zucchini thinly sliced
- 1 Yellow Squash thinly sliced
- 1 Eggplant thinly sliced
- 3 Roma Tomatoes thinly slcied
- Fresh Basil for garnish
- 1/4 cup Feta Cheese optional, for garnish
Instructions
- Prepare the Tomato Sauce. Heat olive oil in a pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute. Add the crushed tomatoes, balsamic vinegar, oregano, basil, salt, and black pepper. Let simmer for 10 minutes, then spread the sauce evenly in the bottom of a baking dish.
- Slice & Arrange the Vegetables. Using a sharp knife or mandoline, thinly slice the zucchini, squash, eggplant, and tomatoes into uniform rounds. Start arranging the slices in an alternating pattern (zucchini, eggplant, tomato, etc.) in a spiral or neat rows over the sauce.
- Bake to Perfection. Drizzle a little olive oil over the vegetables and sprinkle with a pinch of salt and pepper. Cover the dish with foil and bake in a 375°F oven for 30 minutes. Remove the foil and bake for another 15-20 minutes until the vegetables are tender and slightly caramelized.
- Garnish & Serve. Sprinkle fresh basil or parsley on top before serving. For an extra flavor boost, add grated Parmesan or crumbled feta before serving.
Nutrition
Calories: 239kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Fiber: 10g | Sugar: 21g