On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt.
Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. If needed, adjust salt and pepper to taste.

If you have a question, please skim the comments section—you might find an immediate answer there. I made this for the second time tonight–lots of tomatoes, zucchini and basil in the garden! Not only was your recipe easy to prepare.. but delicious. Also delicious served over fried polenta. When I see vitamin C content in the Nutrition Box of cooked vegetables recipes, I wonder, does the vitamin C not all get lost in the heat of cooking? I plan on sharing it with my weight watcher friends. … Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges. Thank you so much for sharing!!!

Excellent recipe and the flavour was superb. We try to be accurate, but feel free to make your own calculations.

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This baked ratatouille dish may look spectacular, but it’s surprisingly easy to put together, and packed with healthy and fresh vegetables. Love this dish last night.

Amazing. It was delicious! Did you by chance have too much oil?

:) Thanks for the great recipe. Hi Lee! You probably have the proper equipment in your kitchen already.
I added some chickpeas that I had left over from another dish and served over basmati rice.

Eggplant is known for being difficult to prepare, but it’s easy to roast! These easy keto recipes are sugar-free, LCHF, and often paleo.

GRANULATED ERYTHRITOL MONK FRUIT ALLULOSE BLEND ALLULOSESWEETENER POWDERED ERYTHRITOL. I may try peeling the eggplant first next time. No regrets… lots of chopping and cooking going on for 50 hungry people in Cleveland but every step is worth it! The fresh tomatoes really made the difference. She never roasted the vegetables. Great when you have access to the fresh veggies! Very tasty, great texture, very pleasantly surprised! Lastly, add fresh basil and seasonings. If you are planning to freeze the ratatouille when you make it, it’s best to under-cook it the first time. I didn’t have red pepper flakes so I used Cayenne pepper instead (using appropriate proportions), I have also substituted fresh basil with dry basil (I added it to courgettes before I placed them into the oven) and the taste worked out really well. Mix well, breaking up the tomatoes with the back of a spoon. Yay! Does this recipe require that process? Today is the day! Serve it as side to chicken or fish, or make it the star of a vegetarian meal. On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. A keeper. I made this for a get together last night and it turned out so great! Please be sure to let me know what you think! I’ve been eying this recipe for a few weeks now. Sorry about that missing info – it’s a 14.5-oz can. 1 … Here are a few of my favorites to try: Click the links below to see the items used to make this recipe. Everyone loved it. Yum!! This summer, we sampled authentic French ratatouille in Provence. My husband hates eggplant, but he couldn’t get enough of this recipe. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers.


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