Baked Ratatouille with Tomatoes: Easy Veggie Delight Recipe
A delicious baked ratatouille featuring fresh tomatoes, zucchini, and eggplant.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: vegetarian
- Method: baking
- Cuisine: French
- Diet: gluten-free
Ingredients
Scale
- 2 cups tomatoes, diced
- 1 medium zucchini, sliced
- 1 medium eggplant, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine all the chopped vegetables.
- Drizzle with olive oil, spices, and mix well.
- Transfer the mixture to a baking dish.
- Bake for 30-35 minutes until vegetables are tender.
Notes
- Serve warm as a side dish or main course.
- Can be garnished with fresh herbs.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Baked Ratatouille, Easy Veggie Recipe, Vegetable Dish
Find it online: https://www.stirandshare.com/baked-ratatouille-with-tomatoes/