Ratatouille: a bright, colorful, hearty vegetable dish that is just as beautiful as it is delicious.
Other than my Roasted Cauliflower, Green bean Casserole and my Mashed Potatoes and Gravy, this is my go-to veggie dish for the holidays because of it’s colorful layers of veggies!
It’s made with my Homemade Red Wine-Infused Marinara and fresh Eggplant, Tomatoes, Zucchini and Yellow Squash, all topped with an herb-infused oil and baked to perfection.
You can eat it as is or serve it up with rice, noodles, etc. I like it best with rice!
I’d love to see how it turns out for you when you make it! So, snap a photo, tag @bunnysbite and make my day! (:
Ratatouille (V/GF)
Ingredients
Sauce
- about 3 cups marinara, preferably homemade *see notes
Vegetables
- 2 small eggplants
- 6 roma tomatoes
- 2 yellow squash
- 2 zucchinis
Herb Oil
- 4 tbsp olive oil
- 2 tbsp fresh basil finely chopped
- 2 tbsp fresh parsley finely chopped
- 2 tsp fresh thyme finely minced
- 2 garlic cloves peeled and minced
- Salt and pepper to taste
Instructions
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Preheat the oven to 375 degrees F.
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Slice the eggplants, tomatoes, squash, and zucchini into approximately 1/16-inch round slices. Set aside.
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Pour enough marinara in the bottom of a 9x13 inch pan (I made half of the recipe and used an 8x8 pan for the photos.) to form and even layer. You can use more or less marinara depending on your preference.
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Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan.
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Mix herb seasoning ingredients together and pour or brush over the vegetables.
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Cover the pan with foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes.
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Serve while hot as a main dish, or as a side dish. Enjoy!
Recipe Notes
- Homemade Marinara Recipe here!
Want more ideas? Check out my Jambalaya, Shepard’s Pie and my Baked Butternut Squash Mac n Cheese!
