Description
A delicious and flavorful French Garlic Herb Ratatouille Bake that combines fresh vegetables and herbs, topped with melted cheese.
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 medium eggplant, diced into 1/2-inch cubes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced zucchini, diced eggplant, chopped bell peppers, diced onion, and minced garlic.
- Drizzle the olive oil over the vegetables and sprinkle with thyme, oregano, basil, salt, and pepper. Toss until all the vegetables are well coated.
- Spread the vegetable mixture evenly in a 9×13-inch baking dish.
- Pour the drained diced tomatoes over the top of the vegetables, spreading them evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the mozzarella and Parmesan cheese over the top.
- Return to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For a spicier version, add a pinch of red pepper flakes to the vegetable mixture.
- You can substitute the mozzarella with goat cheese for a tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg