Baked Ratatouille with Tomatoes, Zucchini, and Eggplant Bliss
A delightful blend of baked tomatoes, zucchini, and eggplant makes this ratatouille an irresistible dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Vegetarian
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups tomatoes
- 1 medium zucchini
- 1 medium eggplant
- 1/4 cup olive oil
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried basil
- 1 tsp thyme
Instructions
- Preheat the oven to 375°F (190°C).
- Chop the tomatoes, zucchini, and eggplant into even-sized pieces.
- In a bowl, combine the vegetables with olive oil, minced garlic, salt, pepper, basil, and thyme.
- Spread the mixture evenly in a baking dish.
- Bake in the preheated oven for 45 minutes, stirring halfway through.
- Serve warm and enjoy!
Notes
- For added flavor, sprinkle fresh herbs before serving.
- This dish pairs well with crusty bread or over rice.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg