Easy Vegetable Ratatouille
Last summer we belonged to a local farm CSA. I loved having a surprise of fresh veggies every other week. Some new to me items and some familiar favorites showed up. One thing that kept showing up was a variety of eggplants. And while I’m familiar with eggplant–it’s not really my favorite.
Ratatouille is my go-to dish for eggplant because I honestly don’t do much else with them lol. (I’ve not tried making fried eggplant at home but maybe I should?) Eggplants are kind of an intimidating vegetable I think. They’re large and awkward and more than 1 person can eat within the time they go bad in the fridge. But the point of a CSA is to try new things and obviously I didn’t want to waste the veggies I was getting– so I made a lot of ratatouille.
This Easy Vegetable Ratatouille should be on your menu all summer because it’s healthy, flavorful, pretty (all the colors!), and a great way to use some of those garden veggies. It’s also versatile as a main dish or side.
Easy Vegetable Ratatouille
- A 2 quart baking dish or two, 1 quart baking dishes
- 1 medium zucchini
- 1 medium yellow squash
- ½ large eggplant or 1 small, thin eggplant
- 4 Roma tomatoes
- 1 small red onion
- 1½ c marinara sauce
- 3 tbsp olive oil
- 2 tbsp fresh basil, minced
- 1 tbsp fresh parsley, minced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp sage
- salt and pepper, to taste
Prep the veggies:
- Very thinly slice zucchini, squash, eggplant, tomatoes, and onion. If needed, halve or quarter eggplant slices to fit other vegetables.Try to use veggies similar in diameter for easier layering.
- In a small bowl, stir together olive oil, fresh basil, fresh parsley, garlic, oregano, thyme, sage, salt and pepper. Set aside.
Prepare and bake the dish:
- Preheat oven to 375°F. Spread marinara sauce evenly in the bottom of a 2-qt casserole dish (or into two, 1-qt dishes).
- Start layering vegetables upright in dish, working from the outside to the center. If using a round dish, repeat in a circular motion. If using a square or rectangle casserole, work in lines. Repeat layers until no veggies remain.
- Using a small spoon, drop olive oil/herb marinade over veggies. Spread around gently.
- Cover with foil and bake for about 40 minutes. Remove foil and bake 15-20 minutes more, until veggies are soft and begin to pull away from sides of dish.
- Let sit for 5 minutes for sauce to cool down (it's very hot). Serve as a main dish or alongside fresh bread and salad. Enjoy!
More Delicious Recipes:
Next time you have some fresh summer veggies– give this dish a try! And stay tuned for more recipes coming soon 🙂