This Oven Baked Ratatouille is simple, healthy and will seriously impress anyone you serve it to. There is something magical about the combination of fresh veggies bubbling away in your oven. So good.
Life is good.
Another bright beautiful Sunday with some off site adventures, trials on charcoal grilling, and just the general continuation of positive vibes. I have a lot of ideas brewing, cool things happening and tons I want to write about! Time to make some time for this old blog and bring you guys some tasty food while I’m at it!
Ratatouille Means lots of Vegetables
My mind is afire with images of thinly sliced veggies arranged in a skillet as I sit here this morning recovering from a long hard weekend of second shooting an 8 hour wedding, catching up on the mountain bike race I missed yesterday, and getting excited about everything that I have to do today. It’s summertime, baby, Zucchinis are piling up in everyone’s gardens, and life is good. This Ratatouille is going to be perfect to showcase the season’s bounty.
I do have to mention the wedding, it was hard work, yes. But it was a blast. Seriously, there were dinosaur bones! This Girl Carnivore was ecstatic! The whole affair was a privilege to be a part of. Oh, and they partied like it was 1999.
This Recipe is simple to prepare
Ratatouille sounds complicated. Or, if you’re 6, makes you think of a rodent that is hiding under a chef’s hat. This recipe is neither. Slice up some vegetables as thin as you can (I used a mandolin) and arrange them over tomato sauce. Put it in the oven and forget about it for a while. Have some appetizers, or if the Ratatouille isn’t the star of your show (it should be) get the rest of your feast ready. It has about 45 minutes to simmer along before it is ready, and your kitchen will smell magical the entire time.
Who’s excited for Ratatouille?
I know I am. Once you have seen how simple and beautiful this recipe is, you’re going to add it into your “cook to impress” rotation. Yeah, they’ll think you’ve been sneaking off to culinary school on the side.
I am a firm believer that you can’t have too many vegetables (even if I do curate an entirely meat based site). Try these out to get some veggie goodness into your diet!
If you’ve tried my Oven Baked Ratatouille recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 1/2 cup red marina sauce or tomato puree
- 2 garlic cloves, minced
- 1/2 small onion, finely minced
- salt and pepper
- 2 tbs olive oil, divided
- 1 small eggplant
- 1 yellow squash
- 1 zucchini
- 1 large red pepper, carefully cored and seasoned
- handful fresh thyme
- Preheat the oven to 375 degrees F.
- Spoon the tomato sauce in a baking dish or pan and combine the garlic, onion, 1 tbs olive oil. Season with salt and pepper and smooth out.
- Cut the edges from the veggies and using a mandolin (and safety skills) slice the veggies into thin rounds.
- Artfully arrange the veggies, slightly overlapping one another in a pattern in your prepared pan starting at the outer edges and working your way in. (Pro tip! I used an upside down spoon, leaning against the edge of the pan, to prop everything into to place. Made those last few layers super easy to snuggle in).
- Drizzle remaining olive oil over top. Season with salt, pepper and thyme. Cover the dish with parchment paper or aluminum foil and bake 45 to 50 minutes, until tomato sauce is bubbling around the edges.
- Let cool 5 minutes and serve.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 385 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 1mg Sodium: 483mg Carbohydrates: 59g Fiber: 18g Sugar: 26g Protein: 10g