Looking for a delicious and easy dish to impress your guests or enjoy a cozy meal at home? This Oven Roasted Ratatouille recipe is the perfect choice! With its vibrant colors, rich flavors, and simple preparation, this dish is sure to become a favorite for any occasion.
Why You’ll Love This Recipe?
- Bursting with Flavor: The combination of fresh vegetables, herbs, and gooey melted mozzarella creates a flavor explosion in every bite.
- Quick and Easy Prep: With just a few simple steps, you can have this impressive dish ready to serve in no time.
- Versatile and Meal Prep Friendly: Enjoy it as a side dish, main course, or meal prep option for the week ahead.
Ingredient Notes:
- Marinara sauce: You can use store-bought marinara for convenience or homemade for a richer flavor.
- Vegetables: Thinly sliced eggplant, zucchini, yellow squash, and Roma tomatoes create layers of deliciousness.
- Olive oil, herbs, salt, pepper, mozzarella, and parsley round out the flavors.
Step-by-Step Instructions:
- Preheat the oven and prepare your vegetables.
- Layer the vegetables in a casserole dish with marinara and seasonings.
- Roast until tender, then add mozzarella and continue baking until melted.
- Garnish with fresh parsley before serving.
Helpful Tips:
- Use vegetables of similar sizes for easier layering.
- Experiment with different herbs or cheeses for a unique twist.
- Leftovers can be stored in the fridge and reheated in the oven for best results.
Expert Tips for the Best Results:
- For an extra burst of flavor, roast the vegetables separately before layering in the dish.
- Try adding a sprinkle of Parmesan cheese on top before serving for a savory finish.
Serving Suggestions:
Pair this Ratatouille with crusty bread, a fresh salad, or a glass of red wine for a complete meal experience.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture of the vegetables and gooey cheese.
Frequently Asked Questions:
- Can I use different vegetables in this recipe?
- While traditional Ratatouille uses eggplant, zucchini, and tomatoes, feel free to experiment with other veggies like bell peppers or mushrooms.
- Can I make this dish ahead of time?
- Absolutely! Prepare the Ratatouille up to a day in advance, then bake it just before serving for a fresh taste.
- Is this recipe gluten-free?
- Yes, this Oven Roasted Ratatouille is naturally gluten-free, making it a great option for those with dietary restrictions.
- Can I freeze leftovers?
- While the texture may change slightly, you can freeze any extra Ratatouille for up to 3 months. Thaw in the fridge before reheating.
Conclusion:
Now that you have all the tips and tricks for making the perfect Oven Roasted Ratatouille, it’s time to get cooking! Whether you’re hosting a dinner party or looking for a delicious weeknight meal, this recipe is sure to impress. Give it a try and let us know how it turns out!
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Oven Roasted Ratatouille Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Oven Roasted Ratatouille Recipe is a delicious and healthy dish made with layers of sliced eggplant, zucchini, squash, and tomatoes, roasted to perfection with marinara sauce and melted mozzarella cheese.
Ingredients
- 1 cup marinara sauce
- 1 yellow onion, thinly sliced
- 1 eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 3 Roma tomatoes, thinly sliced
- 1 Tbsp olive oil
- ½ tsp dried basil
- ½ tsp dried oregano
- ⅛ tsp black pepper
- ⅛ tsp salt
- 1 cup mozzarella, shredded
- 1 Tbsp fresh parsley, chopped (optional)
Instructions
- Gather all your ingredients and preheat the oven to 400ºF.
- Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
- Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
- Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
- Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
- After roasting, sprinkle the chopped parsley over top, then serve.
Notes
- You can use any marinara sauce you like for this recipe.
- Try to purchase vegetables that are a close size in diameter to make layering easier.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 20 mg