If you like plant-based meals, this one is a veritable vegetable feast! This Ratatouille is as colorful as its name and so flavorful you might lose sight of its incredible health benefits. I used slices of zucchini, yellow squash, eggplant and red bell pepper. Take a few extra minutes to line these up in the dish to make a pattern - the result is worth it! The vegetables cook in a very light tomato sauce, which is just enough to enhance their flavor without being too "saucy". Serve this with Parmesan cheese as a vegetarian main dish, it’s great for Meatless Mondays! Carnivores may want a chicken breast or similar to go with it.
Evenly sliced vegetables work best
Arrange veggies in a nice pattern to fit your pan
They cook up beautifully!
For a low carb meal, try having with some spaghetti squash - delicious!
- 1 small eggplant (1#)
- 1 yellow squash
- 1 zucchini squash
- 1 red bell pepper
- 6 oz tomato paste
- 1 tsp Italian seasoning
- 3 garlic cloves minced
- 1 small onion chopped
- ¾ cup water or vegetable broth
- 1 TB olive oil
- 1 tsp thyme leaves
- Salt and pepper to taste
- Preheat oven to 375F.
- Slice eggplant, yellow squash and zucchini into thin rounds – about 1/8 inch thick. Cut the pepper in half lengthwise and then cut into thin slices.
- In a small saucepan, heat a teaspoon of olive oil and add some chopped onion. Cook for 3-5 minutes until onion begins to appear translucent. Add garlic and stir for 30 seconds, then add tomato paste and broth or water. Stir until smooth. Remove from heat and let cool slightly.
- Prepare baking pan by spraying lightly with cooking spray. Add the sauce and spread evenly in the bottom of the pan.
- Arrange slices of eggplant, yellow squash and zucchini to fit the pan in whatever pattern desired. Us the red pepper to insert in between the slices.
- When all vegetables are arranged in the pan, drizzle lightly with olive oil. Season with some salt and pepper and sprinkle thyme leaves over the top.
- Cut a piece of parchment paper to fit over the vegetables. Use the paper to loosely cover the vegetable.
- Bake for 45 minutes at 375F.
- Allow to rest for 10 minutes before serving.
- Note: this does not produce a lot of sauce, such as for pasta. If sauce is desired, I recommend preparing it separately.
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