Ratatouille
Turns out this is technically called “tian provençal” and not ratatouille – the difference being tian bakes sliced veggies instead of ratatouille’s stewed cubes. But this matches the movie, dammit, and the recipe I copied from calls it ratatouille (while also acknowledging propagating the incorrect name).
– credit: A Clean Bake
- Prep Time: 25
- Cook Time: 60
- Total Time: 85
- Yield: 4 1x
- Category: Dinner
- Method: Baked
- Cuisine: French
- Diet: Vegan
Ingredients
1 cup crushed tomatoes
1 Tablespoon extra virgin olive oil
1/4 teaspoon apple cider vinegar
1 teaspoon minced garlic
1 Tablespoon fresh basil, about 3–4 large leaves, sliced , plus more for garnish
1 teaspoon Herbs de Provence spice mix
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 medium sweet or red onion, sliced
1–2 large zucchini, (about 1 1/2 cups, sliced)
1 large Japanese eggplant, (about 3 cups, sliced)
3 large fresh tomatoes, (roma is best; about 3 cups, sliced)
Instructions
1. Preheat oven to 350F. Lightly grease a 6″x9″ baking dish and set aside.
2. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
4. Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
5. Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
7. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.
Notes
I used zucchini and summer squash, alternating between them.
Nutrition
- Calories: 155
- Sugar: 15g
- Sodium: 214g
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, low-calorie, french, dinner, baked