This Ratatouille Casserole is a vibrant and healthy vegetable medley featuring eggplant, zucchini, bell pepper, mushrooms, and more, all baked to perfection with a touch of savory tomato sauce and fragrant herbs. It’s a comforting and flavorful dish that’s perfect for weeknight dinners or as a side dish to accompany your favorite protein.

Image Credit: The Nomad Plate

Serves: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 1 eggplant, sliced
  • 2 zucchinis, sliced
  • 1 red pepper, diced
  • 1 onion, thinly sliced
  • 1 cup large button mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup tomato sauce
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sauté for about 2 minutes, until softened.
  3. Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.
  4. Season the vegetables with dried basil, oregano, salt, and pepper. Stir in the tomato sauce and mix well.
  5. Transfer the vegetable mixture to a casserole dish, spreading it evenly. 
  6. Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned.
  7. Garnish with fresh basil before serving.
Image Credit: The Nomad Plate

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