Description
This Easy Layered Ratatouille combines vibrant vegetables and aromatic herbs for a dish that’s not only visually stunning but also packed with flavor. It’s perfect for any occasion, whether you’re hosting friends or enjoying a comforting meal at home. Quick to prepare and naturally vegan, it delights both the eyes and the palate!
Ingredients
Scale
- 4 ½ tbsp olive oil
- 4 cloves garlic, minced
- ½ small onion, chopped
- â…“ cup carrot, shredded
- 14 ½ oz crushed tomatoes
- 2 ¼ tsp dried basil
- ½ tsp dried parsley
- 1 small eggplant, sliced into ¼ inch rounds
- 2 small zucchinis, sliced into ¼ inch rounds
- 3 roma tomatoes, sliced into ¼ inch rounds
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 375°F and prepare ingredients.
- In a sauté pan, heat olive oil and cook onion, garlic, and carrot for about 5 minutes.
- Add crushed tomatoes, dried basil, and parsley; simmer for 15 minutes.
- Spread sauce in a baking dish; layer eggplant, zucchini, and Roma tomatoes on top.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 30 minutes until vegetables are golden.
- Allow to cool slightly, then serve warm.
Notes
Use extra virgin olive oil for better flavor.
Salt eggplant before use to reduce bitterness.
Add fresh herbs instead of dried for enhanced aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg