Roasted Ratatouille with an Italian Flair
This oven roasted variation on ratatouille is perfect for fresh summer veggies. This is easy to make and low maintenance, which means it's perfect for parties and entertaining or a weeknight meal at home. Naturally gluten free means you don't have to worry about allergies!
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Servings: 10 servings
Calories: 75kcal
Ingredients
- 4 Roma tomatoes
- 1 1/2 small zucchini
- 1/2 small yellow squash
- 1/4 cup olive oil
- 3 cloves garlic minced
- 2 teaspoon dried basil
- 2 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Slice veggies into 1/4 inch slices. If vegetable is larger diameter, cut larger rings into semi-circles.
- In a small bowl, add oil, minced garlic, pepper, parsley, and basil. Stir to combine.
- Alternate the veggies in rows "standing up" in a 9x13 glass casserole dish. Once rows fill the width of the casserole, add any extra veggies in open spots.
- Use a spoon to drizzle the oil mixture over each row of veggies. Be sure to get some garlic and herbs in each spoonful.
- Sprinkle the top with Parmesan cheese. Cover with foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 20 minutes until the cheese is golden brown and veggies look beautifully roasted. Let sit for 5 minutes to settle, then serve.
Notes
- You can easily scale this recipe up or down based on how many of each veggie you have on hand.
- To make this vegan, simply omit the parmesan cheese, and you are all set.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 43mg | Fiber: 1g | Sugar: 1g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.