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How To Make Vegetarian Ratatouille Casserole Recipe
A colorful and hearty dish made with a variety of vegetables and spices.
Serves:
Ingredients
- 1 large eggplant, sliced into rounds
- 2 medium zucchini, sliced into rounds
- 1 large red bell pepper, sliced
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried basil
- salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley for garnish
Instructions
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Preheat oven to 375°F.
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In a large skillet, heat olive oil over medium heat.
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Add onions and garlic, and cook until onions are translucent.
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Add sliced eggplant, zucchini, and bell pepper to the skillet.
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Cook and stir for about 10 minutes, until vegetables are slightly softened.
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Add diced tomatoes and tomato paste to the skillet. Stir to combine.
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Add dried thyme, dried basil, salt, and pepper. Cook for another 5 minutes.
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Transfer the vegetable mixture to a large baking dish.
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Bake in the preheated oven for 30-35 minutes, until vegetables are soft and tender.
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Remove from oven and let it cool for a few minutes.
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Garnish with chopped fresh parsley.
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Serve hot.
Nutrition
- Calories : 190kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Sodium : 280mg
- Total Carbohydrates : 28g
- Dietary Fiber : 9g
- Sugar : 14g
- Protein : 6g
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