Ratatouille
Ratatouille
Ratatouille is a delicious side dish that is full of flavor and a great way to include non-starchy vegetables in one's diet. Eggplant, zucchini, squash, and tomatoes are roasted until tender and are laid overtop of a creamy sauce. This dish is sure to satisfy and is a perfect way to enjoy a variety of fresh vegetables all at once.
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Servings: 6
Calories: 123kcal
Equipment
- Oven
Ingredients
- 3 TBSP olive oil extra virgin
- 1 onion small
- 1 bell pepper diced
- 14 oz canned diced tomatoes
- 1 tsp salt
- 2 tsp italian seasoning
- 1 eggplant small, sliced thin
- 1 zucchini medium, sliced thin
- 1 yellow squash medium, sliced thin
- 3 roma tomatoes sliced thin
Instructions
- Preheat the oven to 375℉.
- Next, warm a large skillet over medium heat and add the olive oil, followed by the bell pepper and onion. Cook these for around 5-7 minutes or until the onion is translucent and the peppers are becoming tender.
- To the same skillet, add the canned tomatoes, salt, and 1 tsp of the Italian seasoning. Cook the tomatoes for roughly 10 minutes, or until most of their additional liquid has evaporated. With a food processor or an immersion blender, blend the sauce until it has a smooth consistency.
- Pour the sauce into a round baking pan or skillet and begin arranging your sliced zucchini, squash, eggplant, and tomatoes in an alternating pattern on top of the sauce. Drizzle over the remaining olive oil and sprinkle with salt, pepper, and the remaining Italian seasoning. Cover the pan with tin foil and bake for 15-30 minutes, or until the vegetables are tender and begin to brown. Serve immediatlly.
Nutrition
Calories: 123kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 490mg | Fiber: 5g | Sugar: 8g
