“The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.” - by julz226
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
- Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
Nutrition
Amount Per Serving (4 total)
- Calories
- 275 cal
- 14%
- Fat
- 19.1 g
- 29%
- Carbs
- 25 g
- 8%
Based on a 2,000 calorie diet
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Reviews (36)
Rate This Recipe
"I loved this! My 6 year old daughter couldn't get enough of it. The only changes made were 4 cloves of minced garlic instead of 1/4 cup, and I used Parmesan instead of Mascarpone cheese (I didn't p..." See moreut any cheese over mine and it was still wonderful!) My veggies were sliced about 1/8" inch thick and 45 minutes was the perfect amount of time. We served this over brown rice to make it more of a meal instead of a side. We have also tried this with Ricotta which was quite tasty, but Parmesan is still our favorite. We also added thin slices of red onion and that was yummy as well."
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