Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Egg Plant; 1 whole Zucchini; 3 whole Tomatoes; 3 whole Bell Peppers, Different Colours; 1 can Crushed Tomatoes (about 15 Oz); 2 cloves Garlic; 3 Tablespoons Olive Oil; 1 sprig Fresh Thyme; Fresh Chopped Parsley; Salt And Pepper, To Taste

Servings: persons

1 whole Egg Plant
1 whole Zucchini
3 whole Tomatoes
3 whole Bell Peppers, Different Colours
1 can Crushed Tomatoes (about 15 Oz)
2 cloves Garlic
3 Tablespoons Olive Oil
1 sprig Fresh Thyme
Fresh Chopped Parsley
Salt And Pepper, To Taste

1
Turn oven on to 350F
2
Slice all the vegetables into half inch slices.
3
In a round oven dish pour the canned tomatoes and garlic. Season with salt & pepper and mix.
4
On top of the tomatoes arrange the other vegetables in alternate layers, overlapping each other slightly.
5
Season the top with salt & pepper and drizzle the oil over it. Sprinkle with the thyme and bake for about 40 minutes until softened and brown at the edges.
6
Before serving, sprinkle with the chopped parsley. The crushed tomatoes at the bottom creates a really nice sauce.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 whole Egg Plant, 1 whole Zucchini, 3 whole Tomatoes, 3 whole Bell Peppers, Different Colours, 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.

Ratatouille

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