Embrace the flavors of summer with this easy Garden Ratatouille, a delightful vegetable side dish that’s both tasty and simple to make. Using fresh produce, this ratatouille brings a burst of color and nutrition to your table. Enjoy the wholesome goodness and rich flavors of this classic French dish made with love and fresh veggies!
Preparation
20
min
Cooking
65
min
Portion
4
Ingredients
- 45 ml (3 tbsp) extra virgin olive oil, divided
- 1 shallot, minced
- 5 cloves of garlic, crushed
- 1 can (398 ml) canned tomatoes, no salt added
- 30 ml (2 tbsp) basil, chopped
- 15 ml (1 tbsp) rosemary, dried
- 4 ml (¾ tsp) salt, divided
- ½ large eggplant, cut lengthwise and thinly sliced into half-moons
- 3 zucchinis (green and/or yellow), thinly sliced into rounds
- 2 medium tomatoes, thinly sliced into rounds (or 1 medium tomato and 250 ml (1 cup) halved cherry tomatoes)
Topping (optional)
- Grated Parmesan
- Fresh basil leaves, chopped
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium pan that goes in the oven, heat 2 tbsp of olive oil. Once the oil is hot, add the shallot and garlic, and sauté for 1 minute.
- To the pan, add the canned tomatoes. Crush the tomatoes with a wooden spoon and cook for 5 minutes.
- After cooking for 5 minutes, turn off the heat and add basil, rosemary, ½ tsp salt and pepper to taste. Mix well.
- Arrange the sliced vegetables in a circular pattern, standing upright, in the pan. Drizzle the vegetables with 1 tbsp olive oil and sprinkle with ¼ tsp salt, then bake for 60 minutes or until the vegetables are tender.
- Top with grated Parmesan or chopped basil as desired, and serve.
Notes
Can be refrigerated for 2-3 days or frozen for up to 3 months.
Registered Dietitian Nutritionist in Montreal
