Description
This classic French baked ratatouille is bursting with summer vegetables—tender eggplant, ripe tomatoes, and zucchini—slow-roasted in olive oil with herbs for a simple, healthy, and flavorful side dish.
Ingredients
Scale
- For the ratatouille:
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchini, sliced into 1/2-inch rounds
- 4 medium ripe tomatoes, chopped
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup torn fresh basil or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the eggplant, zucchini, tomatoes, onion, garlic, olive oil, thyme, oregano, salt, and pepper. Toss until the vegetables are evenly coated.
- Transfer the vegetable mixture to a 9×13-inch baking dish and spread it into an even layer.
- Cover with foil and bake for 30 minutes.
- Remove the foil and stir gently. Continue baking uncovered for 20 to 25 minutes, until the vegetables are tender and lightly browned on the edges.
- Remove from the oven and let rest for 5 minutes. Taste and adjust seasoning, then garnish with fresh basil or parsley before serving.
Notes
This dish can be served warm, at room temperature, or chilled. It tastes even better the next day. For a more intense flavor, scatter 1/2 cup grated Parmesan or crumbled goat cheese over the top during the last 10 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Side Dish
- Cuisine: French
Nutrition
- Calories: 160
- Sugar: 9g
- Fat: 11g
- Carbohydrates: 15g
- Protein: 3g