Baked Veggie Ratatouille with Walnut Pesto
Baked Veggie Ratatouille with Walnut Pesto
Ingredients
For the Ratatouille
- 1 eggplant, cut into 1/4 inch slices
- 2 zucchini, cut into 1/4 inch slices
- 2 yellow squash, cut into 1/4 inch slices
- 2 red bell pepper, cut into strips
- 1 onion, sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups tomato sauce
For the Walnut Pesto
- 1/2 cup walnuts, toasted
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/3 cup olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F.
🌡️ 375°F - 2
In a large baking dish, spread 1 cup of tomato sauce on the bottom.
⏱️ 5 min - 3
Layer the eggplant, zucchini, yellow squash, and bell pepper over the tomato sauce, alternating slices for a colorful pattern.
⏱️ 10 min - 4
In a small bowl, mix olive oil, minced garlic, thyme, oregano, salt, and pepper. Drizzle over the vegetables.
⏱️ 5 min - 5
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until vegetables are tender.
⏱️ 45 min•🌡️ 375°F - 6
While the ratatouille is baking, make the pesto. In a food processor, combine toasted walnuts, basil, Parmesan cheese, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth.
⏱️ 10 min - 7
Serve the baked ratatouille warm, topped with walnut pesto.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Veggie Ratatouille with Walnut Pesto
Ingredients
For the Ratatouille
- 1 eggplant, cut into 1/4 inch slices
- 2 zucchini, cut into 1/4 inch slices
- 2 yellow squash, cut into 1/4 inch slices
- 2 red bell pepper, cut into strips
- 1 onion, sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups tomato sauce
For the Walnut Pesto
- 1/2 cup walnuts, toasted
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/3 cup olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F.
🌡️ 375°F - 2
In a large baking dish, spread 1 cup of tomato sauce on the bottom.
⏱️ 5 min - 3
Layer the eggplant, zucchini, yellow squash, and bell pepper over the tomato sauce, alternating slices for a colorful pattern.
⏱️ 10 min - 4
In a small bowl, mix olive oil, minced garlic, thyme, oregano, salt, and pepper. Drizzle over the vegetables.
⏱️ 5 min - 5
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until vegetables are tender.
⏱️ 45 min•🌡️ 375°F - 6
While the ratatouille is baking, make the pesto. In a food processor, combine toasted walnuts, basil, Parmesan cheese, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth.
⏱️ 10 min - 7
Serve the baked ratatouille warm, topped with walnut pesto.
⏱️ 5 min