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Baked Ratatouille with Tomatoes, Zucchini, and Eggplant: A Delicious Twist on a Classic Comfort Dish

Baked Ratatouille with Tomatoes, Zucchini, and Eggplant
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A delicious baked ratatouille recipe featuring fresh tomatoes, zucchini, and eggplant, offering a delightful twist on a classic comfort dish.

Ingredients

Scale
  • 2 medium zucchinis
  • 1 large eggplant
  • 4 medium tomatoes
  • 1 medium onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis, eggplant, and tomatoes into thin rounds.
  3. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until softened.
  4. Layer the sliced vegetables in a baking dish, alternating between zucchini, eggplant, and tomatoes.
  5. Pour the sautéed onion and garlic mixture over the layered vegetables.
  6. Season with dried basil, salt, and black pepper.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and continue to bake for an additional 15-20 minutes until vegetables are tender and slightly caramelized.

Notes

  • Feel free to add other vegetables like bell peppers or mushrooms for additional flavor.
  • Serve with crusty bread for a complete meal.

Nutrition

Find it online: https://www.hurryandfeast.com/baked-ratatouille-with-tomatoes-zucchini-and-eggplant-a-delicious-twist-on-a-classic-comfort-dish/