How To Make Baked Ratatouille with Lemon Breadcrumbs
If you’re looking for a meal that requires little effort to make, look no further from our baked recipes! Place your favorite dishes in the oven, and let it do the work for you. Our array of baked recipes are easy to make, each more delightful than the other. Serve up some delightful desserts ranging from baked cheesecakes and crumbles. Or try out a savory dish with some flavorful casseroles, cheesy baked potatoes, and more. So turn up the oven, and start making those delightfully baked tasty snacks and full meals!
Serves:
Ingredients
- 1 eggplant, sliced
- 2 zucchini, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 tomatoes, sliced
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp dried herbs (thyme, oregano, basil)
- Salt and pepper, to taste
- 1 cup breadcrumbs
- Zest of 1 lemon
- 2 tbsp grated Parmesan cheese
- Fresh parsley, chopped
Instructions
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Preheat the oven to 375°F (190°C).
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In a large baking dish, arrange the sliced eggplant, zucchini, bell peppers, onion, and tomatoes.
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In a small bowl, mix the minced garlic, olive oil, dried herbs, salt, and pepper. Drizzle this mixture over the vegetables, tossing to coat evenly.
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Bake the vegetables for 30 minutes until they are tender and slightly browned.
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In the meantime, prepare the lemon breadcrumbs. In a separate bowl, combine the breadcrumbs, lemon zest, grated Parmesan, and a pinch of salt.
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After 30 minutes of baking the vegetables, sprinkle the lemon breadcrumbs evenly over the top.
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Return the dish to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden and crispy.
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Remove from the oven and garnish with fresh parsley.
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Serve the Baked Ratatouille with Lemon Breadcrumbs as a side dish or over cooked pasta or rice.
Nutrition
- Calories : 249kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 41mg
- Sodium : 459mg
- Total Carbohydrates : 32g
- Dietary Fiber : 7g
- Sugar : 13g
- Protein : 8g
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