Classic Ratatouille
This ratatouille is made up of delicious sliced vegetables that are seasoned to perfection and cooked in a delicious sauce. It's so good that you will want to add it as a side to every meal!
Servings: 6 people
Ingredients
Sauce
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely chopped
- 1 (15 ounces) canned crushed tomatoes
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon dried Italian herbs
- 1/4 teaspoon sea salt to taste
Vegetables
- 2 small zucchini
- 2 small yellow squash
- 2 small Japanese eggplant
- 5 roma tomatoes
- 1 Tablespoon extra virgin olive oil
- sea salt & pepper to taste
Instructions
- Preheat oven to 375°F. Spray a 1.5 qt. baking dish with non-stick cooking spray. Set aside.
- For the sauce, heat a saucepan over medium-low heat. Add the olive oil and onions. Sauté for 3 minutes until the onions start to soften. Be careful not to brown the onions. Add the garlic and sauté for an additional minute. Add the crushed tomatoes, balsamic vinegar, Italian herbs, and salt. Stir and simmer for 5 minutes. Set aside.
- Prepare the vegetables by cutting the ends off of each side. Using a sharp knife, cut all vegetables into the same thickness so they cook evenly. The eggplant may need to be quartered to match the size of the other vegetables.
- To assemble the ratatouille, pour the sauce into the prepared baking dish. Next, layer the vegetables over the sauce by overlapping each vegetable. Arrange the vegetables in a consistent alternating pattern.
- Drizzle the olive oil over the vegetables, and season with salt and pepper.
- Cover with foil and bake for 40 minutes, or until the vegetables are tender, not soggy.
- Serve with fresh basil and grated parmesan. Enjoy!
Nutrition
Calories: 91kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 528mg | Fiber: 4g | Sugar: 7g | Vitamin A: 620IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 1mg