Description
This healthy baked ratatouille zucchini, tomato, and eggplant medley is the perfect plant-based dish for summer. Packed with fresh vegetables, garlic, and herbs, this easy oven-roasted ratatouille is gluten-free, vegan, and bursting with Mediterranean flavor. Perfect as a side dish or vegetarian main course.
Ingredients
2 medium zucchini
2 medium tomatoes
1 medium eggplant
1 medium yellow squash
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
1 cup tomato sauce or crushed tomatoes
Instructions
1. Slice the zucchini, tomatoes, eggplant, and yellow squash into thin, even ¼-inch rounds. Pat dry to remove moisture.
2. Spread the tomato sauce or crushed tomatoes evenly in the bottom of a baking dish.
3. Arrange the vegetables in a spiral or rows, alternating each type to create a colorful pattern.
4. Sprinkle with garlic, thyme, salt, pepper, and red pepper flakes if using. Drizzle generously with olive oil.
5. Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.
6. Uncover and bake an additional 15–20 minutes until vegetables are tender and lightly browned.
7. Serve warm, at room temperature, or chilled.
Notes
This recipe is best with firm, fresh vegetables that are similar in size.
For a richer dish, top with crumbled goat cheese or feta just before serving.
Leftovers are delicious over pasta or served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg