Easy Ratatouille Vegetable Bake
Easy Ratatouille Vegetable Bake
Ingredients
For the Ratatouille
- 1 eggplant, medium, diced into 1/2-inch cubes
- 1 zucchini, medium, diced into 1/2-inch cubes
- 1 yellow squash, medium, diced into 1/2-inch cubes
- 1 bell pepper, any color, diced into 1/2-inch pieces
- 1 onion, small, chopped
- 2 garlic, cloves, minced
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Have a large oven-safe baking dish (like a 9x13 inch) ready.
⏱️ 2 min•🌡️ 375
- 2
Prepare the vegetables: Carefully dice the eggplant, zucchini, yellow squash, and bell pepper into roughly 1/2-inch cubes. Chop the onion and mince the garlic.
⏱️ 10 min
- 3
In the prepared baking dish, combine all the diced vegetables (eggplant, zucchini, yellow squash, bell pepper, and onion) along with the minced garlic.
⏱️ 3 min
- 4
Add the canned diced tomatoes (undrained), tomato paste, olive oil, dried Italian seasoning, salt, and black pepper to the dish. Stir everything together thoroughly until all the vegetables are coated in the sauce.
⏱️ 3 min
- 5
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 6
Carefully remove the foil (watch out for steam!) and give the vegetables a good stir. Return the dish to the oven, uncovered, and continue baking for another 15 to 20 minutes, or until the vegetables are tender and the sauce has thickened slightly.
⏱️ 20 min•🌡️ 375
- 7
Remove the ratatouille from the oven and let it stand for a few minutes before serving. Garnish with fresh chopped basil and grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Ratatouille Vegetable Bake
Ingredients
For the Ratatouille
- 1 eggplant, medium, diced into 1/2-inch cubes
- 1 zucchini, medium, diced into 1/2-inch cubes
- 1 yellow squash, medium, diced into 1/2-inch cubes
- 1 bell pepper, any color, diced into 1/2-inch pieces
- 1 onion, small, chopped
- 2 garlic, cloves, minced
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Have a large oven-safe baking dish (like a 9x13 inch) ready.
⏱️ 2 min•🌡️ 375 - 2
Prepare the vegetables: Carefully dice the eggplant, zucchini, yellow squash, and bell pepper into roughly 1/2-inch cubes. Chop the onion and mince the garlic.
⏱️ 10 min - 3
In the prepared baking dish, combine all the diced vegetables (eggplant, zucchini, yellow squash, bell pepper, and onion) along with the minced garlic.
⏱️ 3 min - 4
Add the canned diced tomatoes (undrained), tomato paste, olive oil, dried Italian seasoning, salt, and black pepper to the dish. Stir everything together thoroughly until all the vegetables are coated in the sauce.
⏱️ 3 min - 5
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 6
Carefully remove the foil (watch out for steam!) and give the vegetables a good stir. Return the dish to the oven, uncovered, and continue baking for another 15 to 20 minutes, or until the vegetables are tender and the sauce has thickened slightly.
⏱️ 20 min•🌡️ 375 - 7
Remove the ratatouille from the oven and let it stand for a few minutes before serving. Garnish with fresh chopped basil and grated Parmesan cheese, if desired.
⏱️ 2 min