Ratatouille is a French dish of stewed vegetables that originated in Nice, France. Recipes vary widely, but eggplant is always included in the mix. This recipe creates a refined presentation, with eggplant, tomatoes, peppers and squash arranged in neat, colorful rows. It’s seasoned with herbes de Provence, an essential component of French and Mediterranean cooking that contains thyme, basil, marjoram, fennel and rosemary. This herb blend’s flavor and aroma develop to their full glory with heat and time during the baking process, so be sure to use it prior to cooking.
Ratatouille for Two
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 220 kcal
Ingredients
- ½ large eggplant sliced 1/8-in. thick
- 1 zucchini sliced 1/8-in. thick
- 1 summer squash sliced 1/8-in. thick
- 1 yellow pepper sliced 1/8-in. thick
- 5 grape tomatoes cut in half
- 2 Tbsp. olive oil
- ¼ tsp. Himalayan pink salt
- ⅛ tsp. black pepper
- ½ tsp. herbes de Provence
Instructions
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Preheat oven to 400 degrees F.
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In 7x11-in. baking pan, arrange vegetables in alternating pattern of eggplant, zucchini and squash, creating two rows.
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Top with peppers and tomatoes. Drizzle with olive oil and sprinkle with seasoning.
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Bake 30 minutes until vegetables are tender.
Recipe Notes
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Nutrition Facts
Ratatouille for Two
Amount Per Serving
Calories 220
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 255mg11%
Potassium 1016mg29%
Carbohydrates 19g6%
Fiber 7g28%
Sugar 10g11%
Protein 5g10%
Vitamin A 940IU19%
Vitamin C 152mg184%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.