Easy Ratatouille
Ingredients
The vegetables
-
1
pound
eggplant, peeled and sliced into ½-inch pieces
-
2
pieces
red or yellow bell peppers, sliced
-
½
piece
red onion, sliced
-
1
large
zucchini, sliced into half-moons (about 10 ounces)
-
2
large
tomatoes, sliced (about 2 cups)
The sauce and seasoning
-
1
tablespoon
freshly chopped thyme
-
1
tablespoon
minced garlic (about 3-4 cloves)
-
1
can
tomato sauce (15 oz.)
-
1
teaspoon
fine sea salt
-
extra-virgin
olive oil
to drizzle
Optional topping
-
3
ounces
crumbled goat cheese (optional)
Instructions
- Preheat the oven to 425ºF.
- Toss the eggplant, bell peppers, and onion with olive oil, thyme, and salt on a baking sheet, then bake for 15 minutes.
- Chop the zucchini, garlic, and tomatoes while the vegetables are baking.
- After 15 minutes, add the zucchini to the baking sheet and bake for an additional 10 minutes.
- Combine the tomato sauce and garlic in a 3-quart baking dish.
- Layer the roasted vegetables over the sauce and top with sliced tomatoes.
- Bake for another 15 minutes.
- If using, sprinkle goat cheese over the dish and serve warm.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
139
Total fat
5g
Total carbohydrates
18g
Total protein
8g
Sodium
96mg
Cholesterol
10mg
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