Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Fennel Bulb; 1/2 whole Onion; 1 whole Zucchini; 1 whole Yellow (summer) Squash; 1 whole Red Bell Pepper; 1 whole Eggplant; 1 cup Tomato Puree; 2 Tablespoons Olive Oil; 1 teaspoon Dried Oregano; 1 teaspoon Dried Basil; 1 teaspoon Garlic Powder; 1 teaspoon Salt; 1 teaspoon Pepper; 1 package 6 Oz Package Of Crumbled Feta For Sprinkling; 1 box 6.09 Oz Package Of Near East Quinoa And Brown Rice

Servings: persons

1 whole Fennel Bulb
1/2 whole Onion
1 whole Zucchini
1 whole Yellow (summer) Squash
1 whole Red Bell Pepper
1 whole Eggplant
1 cup Tomato Puree
2 Tablespoons Olive Oil
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Pepper
1 package 6 Oz Package Of Crumbled Feta For Sprinkling
1 box 6.09 Oz Package Of Near East Quinoa And Brown Rice

1
1. Preheat your oven to 375 F.
2
2. Trim the ends off of the fennel, onion, zucchini, squash, red pepper and eggplant. Remove the seeds from the pepper as well. Slice all of your veggies (very thin) using a mandolin.
3
3. Spray a 13x9 glass baking dish with non-stick spray and add the tomato puree, 1 tablespoon of olive oil and the spices. Mix well.
4
4. Layer the bottom of the dish with the onions. Then arrange the remaining sliced veggies so that they just overlap one another, until you have run out of space. There may be a few leftover pieces, that's okay.
5
5. Drizzle the other 1 tablespoon of oil over the top of the arranged veggies and lightly sprinkle with garlic, salt, pepper, and herbs.
6
6. Bake for about 40-45 minutes until the tomato puree is bubbly and the edges of the veggies are roasted but not burned. Prepare quinoa according to the box instructions.
7
7. Serve over quinoa and sprinkle with feta cheese. Enjoy!
8
Adapted from smitten kitchen.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Fennel Bulb, 1/2 whole Onion, 1 whole Zucchini, 1 whole Yellow (summer) Squash, and more.

Yes, Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions