Baked Ratatouille

26 Reviews
96% would make this recipe again

A combination of aubergines, tomatoes, onions, bell peppers, zucchini, carrots, and garlic slowly cooked in the oven.

The vegetables' flavour and texture are intensified compared to the «Classic Ratatouille».

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Preparation : 10 min Cooking : 1 h 30 min
150 calories/serving

Ingredients

1 Spanish onions, cut into 2 cm pieces 300 g
2 carrots, cut into 2 cm pieces 200 g
2 zucchini, cut into 2 cm pieces 260 g
1 aubergines / eggplants, small size, cut into 2 cm pieces 180 g
1 yellow or red sweet peppers, cut into 2 cm pieces 200 g
3 tbsp olive oil 45 mL
3 cloves garlic, pressed or minced
1 1/2 cup canned tomatoes (diced) 380 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Choose a baking dish in which the vegetables will fit tightly.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic.
  3. Generously oil an ovensafe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced tomatoes on top. Drizzle with oil, then add salt and pepper to taste.
  4. Bake in the middle of the oven 1 ½ h, until the vegetables are soft. Serve.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

150

Fat

8 g

12 %

Saturated 1.1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

140 mg

6 %

Carbohydrate

20 g

7 %

Fibre

5 g

19 %

Sugars

11 g

Net Carbs

15 g

Protein

3 g

Vitamin A

98 %

Vitamin C

176 %

Calcium

6 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Fibre, Magnesium, Manganese, Vitamin K
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

26 Reviews (23 with rating only) 96% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

The 2 ingedients I add which I strongly believe enhance the final product are: some chopped up fresh basil and 1/2-1 Tbsp of wine vingear (for a 2 serving recipe). Dump them in before baking. Also, before the last half hour of baking, crumble some feta over the top and continue baking - very divine!

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

Didn't change a thing. This was delicious with a warm baguette. Mmm!

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

I love this recipe!! My 18 month can't get enough of it! (I omit the peppers though) Easy and yummy! :p

Useful 1

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