Description

A colorful medley of zucchini, eggplant, and tomatoes layered beautifully over a rich tomato sauce, topped with melted mozzarella and fresh basil—this baked ratatouille is a stunning, hearty vegetarian dish full of Mediterranean flavor.

Ingredients

Units Scale

1 medium zucchini, thinly sliced
1 medium eggplant, thinly sliced
2 roma tomatoes, thinly sliced
1 yellow squash, thinly sliced
2 cups marinara or tomato basil sauce
1 1/2 cups shredded mozzarella cheese
2 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Salt and black pepper to taste
Fresh basil leaves for garnish
Fresh chopped parsley or thyme (optional)

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Instructions

Preheat oven to 375°F (190°C). Spread the marinara sauce evenly over the bottom of a greased 9×13″ baking dish.
In a bowl, toss the sliced vegetables with olive oil, oregano, garlic powder, salt, and pepper until well coated.
Arrange the vegetable slices upright in rows or spiraled, alternating colors, over the sauce.
Cover tightly with foil and bake for 30 minutes.
Remove foil, sprinkle mozzarella over the top, and bake uncovered for another 15–20 minutes until the cheese is melted and golden.
Let rest for 5 minutes before garnishing with fresh basil and herbs.
Serve warm as a main or side dish.

Notes

Use a mandoline for evenly sliced vegetables.
Substitute vegan cheese for a vegan version.
Pairs well with crusty bread or a green salad.

Nutrition

Serving Size: 1 portion
Calories: 210
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 9g
Cholesterol: 20mg