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–+ servings
One serving dish of ratatouille with a wooden spoon.
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Ratatouille

Course Main Course
Keyword Basil, Eggplant, Garlic, Garlic Cloves, Onion, Onions, Oregano, Red Onion, Squash, Tomato, Yellow Squash, Zucchini
Dietary Need Vegetarian
Cooking Method Oven
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 158kcal
Author Chef Jonathan Ahalt

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl

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

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

Calories: 158kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 156mg | Potassium: 646mg | Fiber: 6g | Sugar: 8g | Vitamin A: 490IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg