Description
A healthy and flavorful baked ratatouille featuring layers of tomatoes, zucchini, and eggplant, slow-roasted to perfection.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4-inch rounds
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 4 large tomatoes, sliced into 1/4-inch rounds
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss eggplant and zucchini slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Arrange sliced tomatoes, zucchini, and eggplant in alternating layers in a baking dish.
- Scatter sliced onion and minced garlic over the top.
- Drizzle with olive oil and sprinkle with thyme, oregano, salt, and pepper.
- Cover the dish with foil and bake for 40 minutes.
- Remove foil and bake for an additional 20 minutes until vegetables are tender and lightly browned.
- Garnish with fresh basil before serving.
Notes
For added flavor, sprinkle grated Parmesan cheese during the last 10 minutes of baking.
Nutrition
- Calories: 180 kcal
- Sugar: 10 g
- Fat: 10 g
- Carbohydrates: 18 g
- Protein: 4 g