Prep Time: 45 minutes
Servings: 8


Ratatouille Sauce

  • 1 14.5 ounce can diced tomatoes (drained)
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon Herbs de Provence
  • 3 cloves garlic (minced)
  • 2 Tablespoons French basil (chopped)
  • ¼ teaspoon sea salt (to taste)

Ratatouille Vegetables

  • 3 medium roma tomatoes (sliced)
  • 2 medium zucchini (about ¾ pound, sliced)
  • 1 small eggplant (1 pound, sliced, and slices cut into quarters)
  • 1 small onion (sliced)
  • 1 Tablespoon olive oil
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper

Step 1: Preheat oven to 375° F.

Step 2: Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.

Step 3: Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart in size.

Step 4: Arrange the tomatoes, zucchini, eggplant and onion in a spiral, alternating them. (You’ll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.

Step 5: Bake for approximately 30-35 minutes, until vegetables are tender and sauce is bubbly at the edges.


Ratatouille is a French dish filled with vegetables. This dish can be the main part of a vegetarian meal.


Per serving: 78 calories; 3 g fiber; 10 g carbohydrates

Recipe source: https://www.wholesomeyum.com