The baked Ratatouille recipe is a French casserole with many vegetables, aromatic herbs, and a Mediterranean flair. It’s healthy, vegan, keto, and low in calories. This is one of my best fitness meals for weight loss goals. I like to add some shredded cheese to give it some protein and an extra cheese flavor.
What is Ratatouille?
Ratatouille is a special dish in Provence and Nice in the south of France. Ratatouille made of various vegetables is also a homemade dish that many French mothers are good at. This French vegetable casserole is very popular, that’s where the cartoon movie “Ratatouille” comes from.
What does Ratatouille taste like?
This dish is full of Mediterranean flavors, aromatic herbs, sweet and sour onion, and tomato sauce with the sweetness of roasted vegetables. That makes this French-baked vegetable both comforting and refreshing.
Anna’s tips for Ratatouille
- To get a strong flavor of garlic, you must always sauté it in oil for 1 minute at the beginning before adding other ingredients. This allows the garlic to develop its strong aroma.
- When you sauté onions, you need to stir-fry them until they become translucent, so they can develop their sweetness.
- I like to add some shredded cheese, whether it’s mozzarella, cheddar, or pizza cheese. It gives the baked vegetables an extra cheesy flavor.
What are the ingredients?
1 medium eggplant (or aubergine) (sliced and cut into quarters)
1 medium zucchini (thinly sliced)
3 tomatoes (1 thinly sliced, 2 chopped)
3 cloves garlic, minced
1/2 onion (cut into small pieces)
1 cup Mozzarella cheese or pizza cheese
3 tablespoons extra virgin olive oil
1 tablespoon Italian herbs
2 tablespoons tomato paste
salt
black pepper
How to make it?
- Sliced eggplant, zucchini and tomato and set aside.
- Chopped garlic, onion and tomato.
- Heat the pan, add olive oil, then the onion. Stir fry onion until translucent.
- Add chopped tomatoes, tomato paste, salt and black pepper. Stir-fry until tomatoes are soft.
- Preheat the oven to 375 degrees F (190 degrees C).
- Transfer to a container and sprinkle the cheese evenly over the top.
- Arrange the tomatoes, zucchini, eggplant and onions alternately in a spiral.
- Drizzle some olive oil, sprinkle a little salt and Italian herbs.
- Put them in the oven and bake for 20 minutes, until the vegetables are soft and the sauce is bubbling around the edges.
What goes well with Ratatouille?
Lemon Butter Fish
Pulled Pork Fried Rice
Honey Garlic Chicken
White Sauce Pasta
One Pot Chicken And Rice
Watch how to make:
The Best Easy Baked Ratatouille Recipe – French Vegetable Casserole
Ingredients
- 1 eggplant (or aubergine), thinly sliced (Note 1)
- 1 medium zucchini, thinly sliced
- 3 tomatoes 1 thinly sliced, 2 chopped
- 3 cloves garlic, minced
- 1/2 onion chopped
- 1 cup Mozzarella cheese or pizza cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp Italian herbs
- 2 tbsp tomato paste
- salt
- black pepper
Instructions
- Sliced eggplant, zucchini and tomato and set aside.
- Chopped garlic, onion and tomato.
- Heat the pan, add olive oil, then the onion. Stir fry onion until translucent. (Note 2)
- Add chopped tomatoes, tomato paste, salt and black pepper. Stir-fry until tomatoes are soft.
- Preheat the oven to 375 degrees F (190 degrees C).
- Transfer to a container and sprinkle the cheese evenly over the top. (Note 3)
- Arrange the tomatoes, zucchini, eggplant and onions alternately in a spiral.
- Drizzle some olive oil, sprinkle a little salt and Italian herbs.
- Put them in the oven and bake for 20 minutes, until the vegetables are soft and the sauce is bubbling around the edges.
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