One serving dish of ratatouille with a wooden spoon.

Ratatouille

Chef Jonathan Ahalt

Ingredients 

  • 1 Red Onion Small
  • 2 Garlic Cloves Medium
  • 1 Eggplant Small
  • 1 Zucchini Medium
  • 1 Yellow Squash Medium
  • 1 Tomato Large
  • 3 Tablespoons Canola Oil
  • 1 teaspoon Basil Dried
  • 1 teaspoon Oregano Dried
  • ¼ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl

Instructions

  • Preheat oven to 425°F.
  • Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash, and tomato.
  • Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
  • In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.
  • Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
  • Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden and crisp, about 15-20 minutes more.

Video

Notes

  • Serve over polenta, spinach, brown rice, whole wheat pasta, or with hearty whole grain bread.
  • Top with grated Parmesan cheese, if you like.
  • For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking.

Nutrition

Nutrition Facts
Ratatouille
Amount per Serving
Calories
 
158
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
156
mg
7
%
Potassium
 
646
mg
18
%
Carbohydrates
 
15
g
5
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
490
IU
10
%
Vitamin C
 
26
mg
32
%
Calcium
 
46
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Eggplant, Garlic, Garlic Cloves, Onion, Onions, Oregano, Red Onion, Squash, Tomato, Yellow Squash, Zucchini