Description
Experience vibrant layers of vegetables in this Easy Layered Ratatouille. It’s a delightful blend of flavors, perfect for any meal and easy to prepare!
Ingredients
- Olive Oil (4 ½ tbsp, divided)
- Garlic (4 cloves, minced)
- Small Onion (½, chopped)
- Carrot (⅓ cup, shredded)
- Crushed Tomatoes (14 ½ oz, preferably organic)
- Dried Basil (2 ¼ tsp)
- Dried Parsley (½ tsp)
- Small Eggplant (1, sliced into ⅛ inch rounds)
- Small Zucchinis (2, sliced into ⅛ inch rounds)
- Roma Tomatoes (3, sliced into ⅛ inch rounds)
- Salt and Black Pepper (to taste)
Instructions
- Preheat the oven to 375°F and prepare a 2-quart baking dish.
- In a sauté pan, heat 2 ¼ tablespoons olive oil and sauté onion, garlic, and carrot for 5 minutes.
- Stir in crushed tomatoes, dried basil, and parsley. Simmer for 15 minutes, seasoning with salt and pepper.
- Spread the tomato sauce evenly in the prepared baking dish.
- Layer sliced eggplant, zucchini, and Roma tomatoes in a circular pattern over the sauce.
- Brush the vegetable tops with remaining olive oil, cover with foil, and bake for 30 minutes.
- Remove foil and bake for an additional 30 minutes until vegetables are tender and slightly roasted.
Notes
Serve as a starter or main dish, hot or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
For variety, add seasonal vegetables like bell peppers or squash.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg