How To Make Ratatouille & Parmesan Bake
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
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
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Preheat the oven to 375°F (190°C).
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In a large baking dish, spread out the sliced eggplant, zucchini, yellow bell pepper, red bell pepper, and onion.
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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.
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Drizzle the olive oil over the top and sprinkle the grated Parmesan cheese evenly.
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Cover the baking dish with foil and bake for 30 minutes.
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Uncover the dish and continue baking for another 15 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
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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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