One-Pot Ratatouille
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8
Calories: 95.35 kcal
Ingredients
- 1 large eggplant sliced into ¼” rounds
- 1 large yellow squash sliced into ¼” rounds
- 1 large zucchini sliced into ¼” rounds
- 1/4 cup olive oil
- 1 red bell pepper sliced into ¼” rounds
- 1 onion sliced into ¼” rounds
- 1 shallot
- 1 can crushed tomatoes
- 3 Tbsp. fresh basil
- Salt to season
- Ground pepper to season
- 2 bay leaves
- 2 sprigs thyme
- 1 container cherry tomatoes
- Sprinkle red pepper flakes
Instructions
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Preheat oven to 375 degrees F.
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In small bowl, mix together basil, garlic, parsley, thyme, salt, pepper and olive oil.
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In Dutch oven over medium heat, heat oil. Cook onion, garlic and bell peppers until soft. Stir in crushed tomatoes; take off heat.
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Stir in basil; smooth sauce to cover bottom of Dutch oven.
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Over sauce, arrange vegetables in alternative patterns. Over vegetables, spoon herb seasoning. Continue layering vegetables and herb seasoning until all vegetables are used.
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Over top, arrange cherry tomatoes. Season with salt, pepper and olive oil.
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Cover with lid; cook 40 minutes. Uncover; continue baking 15 minutes, until tomatoes burst.
Recipe Notes
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Nutrition Facts
One-Pot Ratatouille
Amount Per Serving
Calories 95.35
Calories from Fat 63
% Daily Value*
Fat 7.05g11%
Saturated Fat 0.99g5%
Sodium 5.71mg0%
Potassium 325.77mg9%
Carbohydrates 7.85g3%
Fiber 2.91g12%
Sugar 4.69g5%
Protein 1.59g3%
Vitamin A 638.74IU13%
Vitamin C 31.09mg38%
Calcium 17.24mg2%
Iron 0.54mg3%
* Percent Daily Values are based on a 2000 calorie diet.