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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.
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.
Easiest Oven Baked Ratatouille
Oven baked ratatouille is a healthy, easy dinner that will get you through any busy night.