Description
This Ratatouille recipe is a classic French vegetable stew baked to perfection with fresh summer veggies, crushed tomatoes, and aromatic herbs. Layered in a beautiful, colorful arrangement, this dish combines zucchini, Japanese eggplant, onions, and ripe tomatoes seasoned with garlic, basil, herbs de Provence, and a touch of chili powder. Perfect as a side or a main course, it can be served hot or cold and is vegan, gluten-free, and paleo-friendly.
Ingredients
Scale
Tomato Sauce Base
- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil (about 3-4 large leaves), sliced
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
Vegetables
- 1 medium sweet or red onion, sliced
- 1-2 large zucchini (about 1 1/2 cups sliced)
- 1 large Japanese eggplant (about 3 cups sliced)
- 3 large fresh tomatoes (roma is best; about 3 cups sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 6″x9″ baking dish or an 8″x8″ square pan with oil to prevent sticking.
- Make Tomato Sauce Base: In a medium mixing bowl, combine the crushed tomatoes, extra virgin olive oil, and apple cider vinegar. Stir in minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder until well mixed.
- Layer Sauce: Pour the seasoned tomato mixture evenly into the prepared baking dish, smoothing it out to form a uniform base layer.
- Arrange Vegetables: Stack the sliced vegetables in an alternating pattern such as onion, zucchini, eggplant, and tomato. Place them on their side, leaning against the edge of the pan, forming neat rows to fill the pan completely with the layered vegetables.
- Optional Oil Topping: Optionally, brush or spray the exposed tops of the vegetables lightly with olive oil to enhance browning and improve appearance during baking.
- Bake: Place the baking dish in the preheated oven and bake for about one hour until the tomato sauce bubbles and the vegetables are tender.
- Garnish and Serve: Remove from the oven and garnish with additional chopped fresh basil if desired. Serve the ratatouille hot or cold according to your preference.
Notes
- You can bake this dish in an 8″x8″ square pan; the baking time remains approximately the same.
- Use the freshest, highest quality summer vegetables possible to maximize flavor, as vegetables are the main focus.
- If Japanese eggplant is unavailable, substitute Italian eggplant, cutting slices into smaller pieces to match others for even cooking.
- Alternative vegetables such as bell pepper, yellow squash, or shallots can be used in place of zucchini or onions for variation.
- For those sensitive to lavender in herbs de Provence, substitute with a blend of dried rosemary, oregano, and thyme (about 1/4 teaspoon each).
- The recipe serves 2-3 people; double it for a larger group using a 9″x12″ pan.
- For extra richness, add vegan or dairy cheese on top before baking or serve over grains like quinoa or rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- To reheat frozen portions, thaw in the refrigerator and microwave until hot.
- This recipe is gluten free, vegetarian, vegan, paleo friendly, low carb, and Whole30 compliant as written.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the dish)
- Calories: 120
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
