Description
A classic Ratatouille recipe featuring a colorful medley of fresh summer vegetables baked in a fragrant tomato sauce seasoned with herbs de Provence and garlic. This dish highlights the natural flavors of zucchini, eggplant, tomatoes, and onion arranged beautifully and gently baked until tender and bubbling, perfect as a vegetarian or vegan main or side dish.
Ingredients
Scale
Tomato Sauce
- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil, about 3-4 large leaves, sliced plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
Vegetables
- 1 medium sweet or red onion, sliced
- 1-2 large zucchini (about 1 1/2 cups sliced)
- 1 large Japanese eggplant (about 3 cups sliced)
- 3 large fresh tomatoes (roma preferred; about 3 cups sliced)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 6″x9″ baking dish, or an 8″x8″ square pan if preferred.
- Prepare Sauce: In a medium mixing bowl, combine crushed tomatoes, olive oil, and apple cider vinegar. Add minced garlic, fresh basil slices, herbs de Provence, salt, black pepper, and chili powder. Stir well to blend all ingredients into a vibrant, flavorful tomato base.
- Layer Sauce: Pour the tomato mixture into the prepared baking dish and spread it evenly to form a uniform layer at the bottom.
- Arrange Vegetables: Alternate stacking and placing the veggie slices (onion, zucchini, eggplant, tomato) vertically and tightly in rows on their side against the edge of the baking dish to form a visually appealing pattern until the pan is filled and all slices are used.
- Optional Oil Brush: For a beautiful browned finish, optionally brush or spray the tops of the exposed vegetables with olive oil before baking.
- Bake: Bake the assembled ratatouille for about 1 hour until the tomato sauce is bubbling and the vegetables are tender but hold their shape.
- Garnish & Serve: Garnish with additional chopped fresh basil if desired. Serve the ratatouille hot or cold, as a main or side dish.
Notes
- You can bake the ratatouille in an 8″x8″ square pan with similar baking time.
- Use the highest quality fresh vegetables for best flavor and texture, as this dish highlights the natural goodness of its ingredients.
- If Japanese eggplant is unavailable, substitute with Italian eggplant cut into sizes matching the other vegetables to ensure even cooking.
- Other summer vegetables with high water content like bell peppers, yellow squash, or shallots can substitute zucchini and onions.
- For those sensitive to lavender in herbs de Provence, replace it with equal parts rosemary, oregano, and thyme.
- Recipe yields enough for 2-3 people; double for larger groups and use a 9″x12″ pan.
- Optionally drizzle good quality olive oil on the finished dish for enhanced richness.
- This recipe is naturally gluten free, vegan, vegetarian, paleo friendly, low carb, and Whole30 compliant.
- Add vegan or dairy cheese, or serve over quinoa, potatoes, rice, or grains for a heartier meal.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 7g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
