Name: Ratatouille & Parmesan Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1 eggplant, sliced into rounds; 1 zucchini, sliced into rounds; 1 yellow bell pepper, sliced into strips; 1 red bell pepper, sliced into strips; 1 onion, thinly sliced; 3 cloves of garlic, minced; 1 can (14 oz) diced tomatoes; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup grated Parmesan cheese; 2 tbsp olive oil

Ratatouille & Parmesan Bake Recipe

Nelie Silvey Modified: November 12, 2023

Photos of Ratatouille & Parmesan Bake Recipe

How To Make Ratatouille & Parmesan Bake

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

1 eggplant, sliced into rounds
1 zucchini, sliced into rounds
1 yellow bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 onion, thinly sliced
3 cloves of garlic, minced
1 can (14 oz) diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese
2 tbsp olive oil

Instructions

Preheat the oven to 375°F (190°C).
In a large baking dish, spread out the sliced eggplant, zucchini, yellow bell pepper, red bell pepper, and onion.
In a small bowl, mix together the minced garlic, diced tomatoes, dried basil, dried oregano, dried thyme, salt, and black pepper. Pour this mixture over the vegetables in the baking dish.
Drizzle the olive oil over the top and sprinkle the grated Parmesan cheese evenly.
Cover the baking dish with foil and bake for 30 minutes.
Uncover the dish and continue baking for another 15 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
Serve hot and enjoy!

Nutrition

Calories : 185kcal
Total Fat : 9g
Saturated Fat : 2g
Cholesterol : 31mg
Sodium : 401mg
Total Carbohydrates : 21g
Dietary Fiber : 6g
Sugar : 10g
Protein : 8g

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