Easiest Oven Baked Ratatouille

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Oven-baked ratatouille is a healthy, easy dinner that will get you through any busy night.
It’s hard to eat healthy this time of year. There are always parties and holiday get-togethers. Or you’re busy shopping and running around that it’s easy to just get takeout or eat while you’re out. Or if you’re me, you get home late and end up ordering a pizza. Not something that’s good to do several times in a month of bad eating.
oven baked ratatouille
This is the reason I keep recipes like this in my back pocket. It takes no time at all to put together, and once you’re done, you’ve got something that is hearty, filling, and most of all delicious. This is actually one of my husband’s favorites, although I haven’t made it in a while.
You’ll need a mandolin if you don’t have one to get the vegetables super thin, super fast. I have a handheld one that makes it easy to store and clean.
Once you slice the veggies, you’ll layer them in a casserole dish, pour a jar of your favorite marinara (mine is Rao’s,  but use whatever you like) drizzle with a bit of olive oil, cover and bake.
As far as serving, I like this oven-baked ratatouille on couscous because it’s quick, but if I want to put in a little more effort, I’ll make some polenta. But it’s also good on pasta, on a baked potato, or even rice. Whatever you like, you can serve it on. If you’ve got leftover grains (I almost always cook extra) in the fridge, this is the perfect use.
My favorite part of this is the tangy goat cheese that I put on top. A few fresh basil leaves, and it is really delicious for as easy as it is.
oven baked ratatouille

Easiest Oven Baked Ratatouille

Oven baked ratatouille is a healthy, easy dinner that will get you through any busy night.
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Prep Time 1 hr
Servings 4
Calories 117 kcal

Ingredients
  

  • 2 medium zucchini
  • 2 medium summer squash
  • 1 medium eggplant
  • 1 red onion
  • 1 32 ounce jar marinara sauce
  • 2 tablespoons olive oil

To serve:

  • Polenta couscous, or pasta
  • Goat cheese
  • Fresh basil

Instructions
 

  • Preheat oven to 375 degrees F.
  • Thinly slice the vegetables and layer them in a square casserole dish.
  • Pour the marinara over top.
  • Drizzle with olive oil.
  • Cover with foil and bake for about 45 minutes.
  • Serve over your favorite pasta or grain, and top with goat cheese and basil leaves.

Notes

Storing leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Pairs well with: Double Garlic Bread, Quinoa Walnut Vegetarian Meatballs

Nutrition

Calories: 117kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 6mgPotassium: 560mgFiber: 5gSugar: 7gVitamin A: 224IUVitamin C: 21mgCalcium: 31mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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