Ratatouille

This Ratatouille recipe comes together quickly for a fresh weeknight dinner, suitable for gluten free, paleo and vegan diets.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course dinner

Cuisine French

Servings servings

Calories 109 kcal

Equipment

baking dish

Ingredients

1 cup crushed tomatoes
1 Tablespoon extra virgin olive oil
¼ teaspoon apple cider vinegar
1 teaspoon minced garlic
1 Tablespoon fresh basil about 3-4 large leaves, sliced, plus more for garnish
1 teaspoon herbs de Provence spice mix
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chili powder
1 medium sweet or red onion sliced
1-2 large zucchini (about 1 ½ cups slices, sliced)
1 large Japanese eggplant (about 3 cups slices, sliced)
3 large fresh tomatoes (roma is best; about 3 cups slices, sliced)

Instructions

Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan)
In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
Stack the veggie slices in alternating patterns (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

Notes

The recipe is suitable for gluten free, vegetarian, vegan, paleo, low carb and Whole30 compliant diets. To make it heartier, you can add vegan or dairy cheese on top, and/or serve over quinoa, mashed sweet or white potatoes, rice, or your grain of choice. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1servingCalories: 109kcalCarbohydrates: 17gProtein: 3gSodium: 241mgFiber: 4gSugar: 11g

Keyword gluten-free, Low Carb, paleo, Ratatouille, vegan, Vegetarian