Go Back
–+ servings
Wide shot of a round platter with ratatouille. Layers of sliced zucchini, squash, eggplant, and tomato and garnished with basil leaves.

Oven-Roasted Ratatouille

Oven-Roasted Ratatouille

A classic French dish made with seasonal vegetables, garlic, and herbs, roasted in a savory tomato-based sauce.
 by Beth Moncel
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dishes
Cuisine French
Servings 8 Servings

Ingredients
  

  • 1 cup marinara sauce
  • 1 medium yellow onion
  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 3 Roma tomatoes
  • 1 tablespoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon salt
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon fresh parsely, chopped (optional)

Instructions
 

  • Preheat the oven to 400 F. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
  • Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
  • Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
  • Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
  • After roasting, sprinkle the chopped parsley over top, then serve.

Notes

Used with permission from Beth Moncel at Budget Bytes

Nutrition

Serving: 0.75 cupCalories: 99calCarbohydrates: 9gProtein: 5gFat: 5gSodium: 291mgFiber: 3g
Keyword Comfort Food, Eggplant, One Pot Meals, Vegetarian