📋 Italian Ratatouille Recipe Baked

📋 Italian Ratatouille Recipe Baked

This is an Italian version of the French ratatouille, quicker and healthier to make than a traditional one and you are not compromising in taste and creaminess. All vegetables are baked in the oven at once. It is a great option for vegans and vegetarians.

Course Side Dishes

Cuisine French

Keyword baked ratatouille, baked vegetables, ratatouille

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings people

Calories 177kcal

Author Laura Tobin

Equipment

Ingredients

3 red peppers
4 zucchini
3 eggplants
2 onion
4 cloves peeled garlic cloves
10 leaves fresh basil leaves or 1 tablespoon Provencal herbs
2 teaspoon salt
3 tablespoon extra virgin olive oil
black pepper
4 fresh tomatoes 1 can of tomato sauce

US Customary - Metric

Instructions

Prepare all the ingredients, washed, peel the eggplants, and cut all the vegetables into cubes
3 red peppers, 4 zucchini, 3 eggplants, 2 onion
Grease with olive oil a large baking tray
3 tablespoon extra virgin olive oil
Add all the vegetables, basil, garlic season and stir. If you are using tomato sauce instead of fresh tomatoes, leave it for later.
Season with salt, garlic (optional), extra virgin olive oil, and basil and stir
4 cloves peeled garlic cloves, 2 teaspoon salt, 10 leaves fresh basil leaves
Bake in the oven at 180 C - 350 F for 30 minutes
Stir all the vegetables and put back in the oven for another 30 minutes
Add the tomato sauce, stir and put back in the oven for another 30 minutes
4 fresh tomatoes
The ratatouille can be served immediately or the next day

Video

Notes

Ingredients first, for the best ratatouille buy the best vegetables grown locally and in season
Use a large baking pan so the vegetables will caramelize evenly
Stir the vegetables every 30 minutes
Use a good tomato sauce, I would recommend Mutti
Make a large quantity and serve the next day, it will be even better as the flavours would have blended together

Nutrition