Description
This classic Ratatouille recipe is a vibrant, vegetable-forward baked dish featuring layers of zucchini, eggplant, tomatoes, and onions in a fragrant herbs de Provence tomato sauce. Perfect for a comforting vegan and gluten-free meal, it highlights fresh vegetables seasoned simply to let their flavors shine.
Ingredients
Scale
Tomato Sauce
- 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, plus more for garnish
- 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 slices, sliced
- 1 large Japanese eggplant, about 3 cups slices, sliced
- 3 large fresh tomatoes (Roma is best), about 3 cups slices, sliced
Instructions
- Preheat Oven and Prepare Dish. Preheat your oven to 350°F (175°C). Lightly grease a 6″ x 9″ baking dish to prevent sticking, and set it aside while you prepare the rest of the dish.
- Make the Tomato Sauce. In a medium mixing bowl, combine the crushed tomatoes, olive oil, and apple cider vinegar. Stir in the minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder until evenly mixed.
- Layer the Sauce. Pour the tomato mixture into the prepared baking dish, smoothing it into an even layer that covers the bottom of the pan thoroughly.
- Arrange the Vegetables. Alternately stack the sliced vegetables (onion, zucchini, eggplant, tomato) in rows, placing them vertically and leaning against the edges of the pan. Continue this pattern until the dish is filled and all vegetable slices are used.
- Optional Oil Brush. To encourage a beautiful browned finish, you may spray or gently brush the exposed tops of the vegetable slices with a bit of olive oil. This step is optional and primarily for enhancing appearance.
- Bake the Ratatouille. Place the baking dish in the oven and bake for about 1 hour, until the tomato sauce is bubbling and the vegetables are tender when pierced with a fork.
- Garnish and Serve. Remove from the oven and garnish with additional fresh chopped basil if desired. The dish can be served hot or cold, making it versatile for any meal.
Notes
- If using an 8″ x 8″ square pan, the bake time remains about the same.
- Use the highest quality, fresh vegetables possible for the best flavor outcome.
- If Japanese eggplant is unavailable, substitute with Italian eggplant, cut slightly smaller to ensure even cooking.
- Other vegetable substitutions include bell pepper or yellow squash for zucchini, and shallots for onions.
- Herbs de Provence may contain lavender; if sensitive, replace it with equal parts rosemary, oregano, and thyme.
- This recipe serves 2-3 people; double it and use a 9″ x 12″ pan for larger groups.
- Optionally drizzle with a little extra virgin olive oil before serving for added richness.
- The dish is gluten free, vegan, vegetarian, paleo friendly, low carb, and Whole30 compliant as written.
- To add heartiness, serve with vegan or dairy cheese or over grains like quinoa, mashed potatoes, 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 leftovers, thaw in the refrigerator then microwave until warmed through.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 7g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
