Description
This Easy Ratatouille Recipe transforms simple vegetables into a colorful and flavorful dish layered over a rich tomato sauce and baked until tender. Perfect as a healthy side dish or vegetarian main course, it’s naturally low carb and easy to customize with optional Parmesan cheese and fresh herbs.
Ingredients
Scale
- 3 Roma tomatoes, sliced
- 1 large zucchini, sliced
- 1 small eggplant, sliced
- 1 onion, cut into thin rings
For the Sauce:
- 14 oz can crushed tomatoes or tomato sauce
- 1 onion, chopped
- 2 garlic cloves, pressed
- 1/2 teaspoon sugar
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For Finishing:
- 1 tablespoon olive oil
- Parmesan cheese, optional
- Fresh parsley, optional
Instructions
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a skillet. Cook chopped onion and garlic for 2–3 minutes.
- Add crushed tomatoes, sugar, balsamic vinegar, salt, basil, thyme, oregano, and black pepper. Simmer for 12–15 minutes until thickened.
- Slice the tomatoes, zucchini, eggplant, and onion into thin 1/8-inch slices.
- Spread the tomato sauce evenly into a 2–3 quart baking dish.
- Arrange the vegetables upright, alternating tomatoes, zucchini, eggplant, and onion.
- Cover and bake for 30 minutes. Uncover and bake for an additional 15–20 minutes until tender.
- Drizzle with remaining olive oil and garnish with Parmesan cheese and parsley if desired before serving.
Notes
For a vegan version, omit the Parmesan cheese.
Slice vegetables evenly for consistent cooking.
Leftovers keep well and often taste even better the next day.
Freeze in airtight containers for up to 3 months.
Gruyère cheese can be substituted for Parmesan for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 99
- Sugar: 7g
- Sodium: 217mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg