This mouthwatering Baked Ratatouille is stuffed with fresh vegetables in a flavorful tomato sauce and cooked to perfection. It makes the perfect show-stopping dish for any occasion, from weeknight dinners to social gatherings.
What you need:
- 2 cups crushed tomatoes
- 1 red onion
- 1 eggplant
- 1 zucchini
- 1 summer squash (or another zucchini)
- 2 tbsp. red wine vinegar
- 1 tbsp. olive oil
- 1 tsp kosher salt
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1/2 tsp. rosemary
- 1/4 tsp pepper
- 4 oz. fresh mozzarella, sliced
Preheat the oven to 400 degrees. Slice the vegetables into circles, trying to make them similar in width so that they cook evenly. I recommend slicing them about 1/4 inch wide. Spray a baking dish with cooking spray. Pour half the crushed tomatoes into the bottom of the dish. Then layer in the vegetables vertically.
Sprinkle with herbs, vinegar, oil, salt, and pepper. Top with remaining crushed tomatoes.
Cover with foil and bake for 30 minutes (for tender-crisp) or 40-45 minutes for softer veggies. Remove foil and layer the cheese on top. Bake uncovered for 10-15 minutes until cheese melts.
We hope you enjoy this delicious Baked Ratatouille recipe.
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