Simple Ratatouille


Vegan
Paleo
Dairy-Free
Eggs-Free
Nuts-Free

Nutrients

NutrientGramsRDA
Carbs30g10%
of which Sugars14g15%
Fats7g11%
of which Saturates1g5%
Proteins4g8%
Fibers7g28%

Nutrients Proportions

  • carbs 63%
  • sugars 29%
  • fats 15%
  • saturates 2%
  • proteins 8%
  • fibers 15%
* All data is per serving
Easy and quick oven baked ratatouille Preview

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1h 20m

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The ratatouille is a traditional vegetable dish of the French cuisine. In particular, it originates in Nice, a lovely town in Provence in the south of France. It is made with summer vegetables, like aubergines, courgettes, and tomatoes which are first cooked separately, then combined and cooked slowly until they become very soft ​​🍅​​​​🍆🥒.

This recipe offers a quicker and simple way to prepare this delicious dish. In fact, the vegetables are just sliced and layered in a casserole with a base of tomato sauce, and then oven-baked. It's a healthy recipe that you can serve as a side dish or a main paired with toasted bread or even rice. Because it has few and simple ingredients, it is suitable for vegetarians and vegans and it is dairy-free and gluten-free.

Ingredients

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Aubergine1
Salt to taste
Chopped Tomatoes Tin200 g
Thyme1 tsp
Black Pepper1 pinch
Courgettes2
Onion60 g
Tomatoes3
Extra Virgin Olive Oil1 tbsp

step 1

On a chopping board, thinly slice the aubergines to a 0.5 cm (0.19 in) thickness. Transfer them on a large flat surface, like a plate, and sprinkle with salt. Allow the aubergine to rest for 30 minutes covered with salt to soften, lose water and thus reduce their bitterness.

In the meantime, pour the chopped tomatoes in an oven-proof round casserole. Add the thyme and pepper and stir. 

Step 1 Image 1

step 2

Preheat the oven to 190° C (375° F). On the chopping board, thinly slice the courgettes, onions, and tomatoes to the same thickness as the aubergines.

Stack the vegetables in the casserole alternating a slice of each of them. Sprinkle with salt, pepper, and thyme and drizzle with oil. 

Step 2 Image 1

step 3

Cover the casserole with foil and place in the oven in the middle shelf. Cook for 30 minutes and then remove the foil. Put back in the oven and cook for 15 minutes or until the vegetables are soft and tender.

Remove from the oven and serve with toasted slices of French baguette bread.

Enjoy!

Step 3 Image 1

Foodacious Tips

  • If you can get the vegetables with a similar diameter, they will stack more evenly in the casserole.

  • To make this dish even more colorful and full of taste, try to add sliced yellow and green peppers.

  • Thyme is the secret herb of this recipe, but you can also add other Mediterranean herbs like basil and oregano.