What happens when you take thinly sliced vegetables, layer them in a dish, and give them the “pizza treatment” (herbs + marinara + cheese)? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.”
This dish is kind of a cross between a classic ratatouille and the ever famous Summer Vegetable Tian. I used classic ratatouille vegetables, like tomato, zucchini, squash, and eggplant, added some dried basil and oregano, a little marinara, and then topped it all with melty mozzarella cheese. This version fixes one of the draw backs of the original vegetable tian: a soupy bottom. By adding marinara into the mix, you not only get more flavor, but the soup turns into a delicious sauce. Get yourself some crusty bread and dip it in all that goodness. You’ll be sopping up every last drop!
I have to admit… Multi-tasking got the best of me when I was making this and I didn’t hear my timer go off. My cheese got pretty burned on top, but honey badger don’t care. She just keeps eating. It’s still amazing! (I added a little cheese on top to make it prettier for the photos, though).
Vegetables can still a bit pricy this time of year, which made my total cost a bit higher than I would have liked. So, if prices haven’t come down in your area yet, tuck this one away for later this summer when your neighbors are trying to unload their bumper crops of tomato and zucchini!
1. Preheat the oven to 400 degrees. Spread ½ cup of marinara sauce over the bottom of a deep pie dish or a rectangular casserole dish. Thinly slice the onion and sprinkle the slices over the marinara.
2. Thinly slice the eggplant, zucchini, yellow squash, and tomatoes (about ¼ inch thick). The vegetables are easiest to layer when they are the same diameter, so if one of your vegetables is much bigger around than the others, slice the rounds in half or into quarters to make it more similar in size. Layer the vegetables in the casserole dish like dominos. Fit as many of the vegetable slices in as possible.
3. Season the top of the layered vegetables lightly with salt, pepper, dried basil, and oregano. Lastly, add the remaining ½ cup of marinara to the top of the vegetables (it doesn't have to be even).
4. Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and add the shredded cheese to the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.
Note: Try to purchase vegetables that are a close size in diameter to make layering easier.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (329g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (42%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 37.6mg||12 %|
|Sodium 625.6mg||22 %|
|Potassium 756.7mg||20 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 14.8g|
|Protein 17.1g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 240
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