Vegetable Medley Ratatouille

Vegetable Medley Ratatouille


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This traditional French dish is a vegetarian's dream, with layers upon layers of roasted veggies in a colorfully nutritious array. Select herbs and spices add their distinct flavors to the complete casserole.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1 C. Tomato Sauce
  • 4 Tbs. Olive Oil, divided
  • 1 Small Eggplant, thinly sliced
  • 1 Medium Yellow Squash, thinly sliced
  • 2 Red Bell Peppers, thinly sliced
  • 2-3 Garlic Cloves, minced
  • 2 tsp. Herbs de Provence
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • Basil Sprigs, for garnish

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Preheat oven to 400 degrees. Lightly grease a round 1-quart casserole dish with cooking spray. Spread the tomato sauce evenly along the bottom of the dish. In a large bowl, combine 2 Tbs. of olive oil, eggplant, squash, and bell peppers, and toss to lightly coat. Layer the veggies along the outer edge of the dish, alternating between the eggplant, squash, and bell pepper. Add a second ring of veggies in the center if you have enough space; otherwise, simply fill the middle with a few remaining slices of each vegetable. Drizzle the vegetables with the remaining olive oil, then sprinkle with minced garlic and Herbs de Provence. Season with salt and pepper to taste. Cover with a piece of parchment paper trimmed to fit the dish. Bake for about 30 minutes until veggies are fully roasted. Garnish with basil sprigs before serving.

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