Description
Ratatouille is a classic French vegetable dish that features layers of fresh, seasonal vegetables baked in a flavorful tomato sauce infused with herbs de Provence. This healthy, vegan-friendly recipe highlights the natural sweetness and texture of zucchini, eggplant, onions, and tomatoes, creating a vibrant, comforting meal perfect for any season.
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
- 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)
- 1 large Japanese eggplant (about 3 cups slices)
- 3 large fresh tomatoes (roma preferred; about 3 cups slices)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 6″x9″ baking dish and set it aside to prepare for layering the ratatouille.
- Make tomato sauce: In a medium mixing bowl, combine the crushed tomatoes, olive oil, and apple cider vinegar. Stir in minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder until well blended.
- Layer tomato sauce in baking dish: Pour the prepared tomato mixture into the bottom of the greased baking dish and smooth it evenly to form a flavorful base for the vegetables.
- Arrange vegetable slices: Stack the vegetable slices in an alternating pattern (onion, zucchini, eggplant, tomato) and place them upright on their sides against the edge of the dish. Continue layering until the dish is filled and all vegetable slices are used.
- Optional oil brushing: To encourage browning and enhance appearance, you may optionally brush or spray the exposed tops of the vegetables with olive oil. This step can be skipped if desired.
- Bake the ratatouille: Place the dish in the preheated oven and bake for about one hour, or until the tomato sauce is bubbling and the vegetables are tender when pierced with a fork.
- Garnish and serve: Remove from the oven, garnish with additional chopped fresh basil if desired, and serve the ratatouille hot or cold as a delicious main or side dish.
Notes
- You can bake this dish in an 8″ x 8″ square pan with similar bake time if preferred.
- Use the highest quality fresh vegetables available to maximize flavor and texture.
- If Japanese eggplant is unavailable, substitute with Italian eggplant (cut into similar-sized pieces for even cooking).
- Alternative vegetable substitutions include bell pepper or yellow squash for zucchini, and shallots for onions, maintaining similar water content.
- Herbs de Provence may contain lavender; if sensitive, replace with a combination of rosemary, oregano, and thyme at about 1/4 teaspoon each.
- This recipe yields enough for 2-3 people; double the quantities and bake in a 9″x12″ pan for larger groups.
- Optionally, finish with a drizzle of good quality olive oil before serving.
- The recipe is naturally gluten-free, vegan, vegetarian, paleo-friendly, low-carb, and Whole30 compliant.
- Make it heartier by adding vegan or dairy cheese on top or serving over quinoa, mashed potatoes, rice, or grains of choice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For make-ahead meal prep, freeze cooled leftovers up to 3 months; thaw in the fridge and reheat by microwaving.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 140
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
