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Classic Ratatouille
Recipes
Classic Ratatouille
8 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 small eggplant
  • 3 plum tomatoes
  • 1 medium yellow bell pepper
  • 4 medium shallots
  • 2 tablespoons garlic blend paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon basil paste
  • 1 teaspoon dried dill
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh oregano
  • ¼ cup fresh basil
  • 6 oz Parmesan-Reggiano cheese

Steps

    1. Preheat oven to 400°F. Trim and discard ends of: squash, zucchini, eggplant, tomatoes, and shallots. Slice each vegetable into ½-inch-thick rounds. Slice eggplant rounds into quarters. Quarter and remove seeds from bell pepper, then slice each quarter into 4 pieces.
    2. Combine in large bowl: garlic, vinegar, basil paste, dill, thyme, salt, pepper, and oil until blended. Layer vegetables in a concentric circle in a medium-size, oval casserole baking dish in the following order: squash, zucchini, eggplant, tomatoes, bell pepper, and shallots. Drizzle with garlic mixture and bake 1 hour, until vegetables are tender.
    3. Remove oregano and basil leaves from stems; chop leaves coarsely. Grate cheese (¾ cup). Combine chopped leaves and cheese in small bowl until blended. Sprinkle baked ratatouille with herb-cheese mixture just before serving.

Amount per ⅛ recipe serving: Calories 150, Total Fat 10g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 650mg, Total Carb 11g, Fiber 2g, Sugars 4g, Protein 4g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%