Description
This vibrant ratatouille recipe features layers of fresh summer vegetables baked in a rich herbed tomato sauce. Perfect as a light main or a flavorful side dish, this classic French vegetable stew is easy to prepare and showcases the natural sweetness and textures of zucchini, eggplant, onions, and tomatoes, enhanced by herbs de Provence and fresh basil.
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 slices), sliced
- 1 large Japanese eggplant (about 3 cups slices), sliced
- 3 large fresh tomatoes (Roma preferred, about 3 cups slices), sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 6″x9″ baking dish and set aside. (If using an 8″x8″ square pan, the bake time remains about the same.)
- Prepare Tomato Mixture: In a medium mixing bowl, combine the crushed tomatoes, olive oil, and apple cider vinegar. Stir in the minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder until thoroughly mixed.
- Layer the Sauce: Pour the tomato mixture into the prepared baking dish. Spread it evenly across the bottom to create a flavorful base for the vegetables.
- Arrange Vegetables: Alternating the slices of onion, zucchini, eggplant, and tomato, stack them on their sides in the baking dish, leaning against the edges and each other. Repeat the pattern to fill the dish, creating neat rows and using all the vegetable slices.
- Optional Oil Brush: To encourage browning and improve appearance, optionally brush or spray the tops of the stacked vegetables with olive oil. This step can be skipped if desired.
- Bake: Place the dish in the oven and bake for about 1 hour, or until the tomato sauce is bubbling and the vegetables are tender to the fork.
- Garnish and Serve: Remove from oven and garnish with additional chopped fresh basil if desired. Serve hot or cold according to your preference.
Notes
- You can bake this ratatouille in an 8″ x 8″ square pan if preferred; the baking time remains approximately the same.
- High-quality fresh vegetables are key for the best flavor since the seasoning is light. Splurging on the best produce really elevates the dish.
- If Japanese eggplant is unavailable, Italian eggplant is a good substitute. Cut into a similar size to the other vegetables for even cooking, which might mean halving or quartering those slices.
- For vegetable swaps, choose summery, high-water-content veggies with similar cooking times, like bell pepper or yellow squash for zucchini, and shallots for onions.
- If sensitive to lavender in herbs de Provence, substitute with 1/4 teaspoon each of dried or fresh rosemary, oregano, and thyme.
- The recipe yields about 2-3 servings; double and use a 9″x12″ pan for larger groups.
- For richer texture, add vegan or dairy cheese on top or serve with grains like quinoa, mashed potatoes, or rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For make-ahead, cool completely and freeze in an airtight container for up to 3 months. Thaw in the refrigerator 1-2 days before reheating in the microwave.
- This dish is gluten free, vegetarian, vegan, paleo friendly, low carb, and Whole30 compliant.
- Finishing with a drizzle of good quality olive oil before serving can enhance flavor and texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
