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Easy Ratatouille Recipe

This easy healthy ratatouille recipe is a fancy way to use up extra vegetables in your kitchen. It may not be the authentic version of this dish, but it tastes amazing and comes with beautiful presentation!
  • cook TIME 1 hr
  • prep TIME 30 mins
  • total TIME 1 hr 30 mins
Course: Side DishCuisine: French
Servings: 4 servings
Calories: 181 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (13)

  • 14 oz zucchini green and yellow, sliced
  • 14 oz tomatoes sliced
  • 6 oz eggplants sliced
  • 13.4 oz red bell peppers
  • 1/2 cup tomato juice
  • 2 tbsp garlic minced
  • 4 tsp thyme
  • 2 oz onion
  • 3 tbsp olive oil divided
  • 3 tbsp parsley
  • 1/4 cup unsalted vegetable stock
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper

INSTRUCTIONS

1

Preheat the oven to 475°F.

2

Roast 13.4 oz red bell peppers whole until well-done and their skins peel off (roughly 20 minutes).

3

Remove from the oven, cover them with aluminum foil, and let them rest for 5 minutes to cool down.

4

Peel and core the red bell peppers. Cut them into slices.

5

Make the sauce: In a blender, put red bell peppers, 1/2 cup tomato juice, 2 oz onion, 2 tbsp garlic, 3 tbsp parsley, 1/4 cup vegetable stock, 1/4 tsp salt, 1/2 tsp ground black pepper, and 2 tbsp of olive oil. Blend into a thick sauce.

6

In a large and shallow glassware baking dish, pour 3/4 of the sauce on the bottom of the pan and spread evenly.

7

Arrange the vegetable slices (14 oz green and yellow zucchini, 14 oz tomatoes, 6 oz eggplants) into the pan by overlapping one on top of another, alternating the colors. It’s best to have one pattern and stick to it; we went with the order of tomato, green zucchini, yellow zucchini, then eggplant.

8

Ladle the remaining sauce atop the vegetables and drizzle with 1 tbsp of olive oil.

9

Bake for 1 hour at 400°F. You can check for doneness after 30 minutes and then every 5 minutes after that, and adjust the baking time accordingly if needed.

10

Arrange a stack of vegetables on a plate and spoon the sauce over. Garnish with fresh sprigs of thyme. Enjoy it hot.

We recommend using a mandoline slicer to thinly slice your vegetables. It's quick-and-easy to use, and safer than knives.

Nutrition

Serving: 1 serving | Calories: 181kcal | Fat 11g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Sodium 184mg | Potassium 933mg | Carbohydrate 20g | Fiber 6g | Sugar 12g | Protein 4g | Vitamin A 4495IU | Vitamin C 184mg | Calcium 63mg | Iron 2mg