Baked Ratatouille Recipe

Baked Ratatouille Recipe

from momsdish.com
75 min
8 servings

This baked ratatouille features a jaw-dropping arrangement of veggies smothered in a garlicky tomato sauce.  Eggplant, zucchini, squash, tomatoes... oh my!

Ingredients

  • 3 tbsp olive oil (divided)
  • 1 small onion (chopped)
  • 1 bell pepper (diced)
  • 4 garlic cloves (minced)
  • 14 oz canned diced tomatoes
  • 1 tsp salt
  • 2 tsp Italian seasoning (divided)
  • 1 small eggplant (sliced into 1/8 inch thick circles)
  • 1 medium zucchini (sliced into 1/8 inch thick circles)
  • 1 medium squash (sliced into 1/8 inch thick circles)
  • 3 Roma tomatoes (sliced into 1/8 inch thick circles)

Directions

  1. 1

    Preheat the oven to 375°F. In a large skillet, heat two tablespoons of olive oil over medium-high heat.

  2. 2

    Add the onion and bell pepper. Cook until tender, about 8 minutes. Add the garlic and cook for another minute.

  3. 3

    Add the canned tomatoes, salt, and one teaspoon of the Italian seasoning. Stir to combine and simmer the mixture over medium-low heat for about 10 minutes, or until most of the liquid has evaporated. Allow the sauce to slightly cool.

  4. 4

    Add the sauce to a blender or food processor, and blend until smooth.

  5. 5

    Pour the sauce into an 11-inch skillet or baking pan. Arrange the sliced eggplant, zucchini, squash, and tomatoes in a pattern over the sauce. Drizzle the remaining tablespoon of olive oil over the veggies and sprinkle with one teaspoon of Italian seasoning.

  6. 6

    Cover the pan and bake for 30 minutes. Then, remove the cover and bake for an additional 15-30 minutes, or until the veggies are tender and slightly browned on top. Serve warm and enjoy!