Easy Vegetable Ratatouille
Summer veggies oven roasted in marinara sauce and topped with a fresh herb marinade. Perfect way to use up bumper crop from the garden! Healthy, delicious, and easy. Vegan.
Servings 4
Calories 201kcal
Equipment
- A 2 quart baking dish or two, 1 quart baking dishes
Ingredients
- 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
Instructions
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!
Notes
Cover and refrigerate any leftovers and use within 3 days.
Nutrition
Calories: 201kcal