Ratatouille Recipe

This ratatouille recipe is made with thinly sliced squash, bell peppers, eggplant, and potatoes, all cooked in a homemade marinara sauce. 

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
Course: Main Course
Cuisine: Vegan
Keyword: Ratatouille Recipe
Calories: 328 kcal
Author: Sarah McMinn
Ingredients
  • 1 small eggplant, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 summer squash, thinly sliced
  • 2 small red skin potatoes, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 1/2 cup marinara sauce
  • 3 cloves garlic, minced
  • 3 tsp fresh thyme, divided
  • 1-2 tbsp olive oil
  • pinch of red pepper flakes
  • salt and pepper
Instructions
  1. Preheat the oven to 375 F. Lightly oil a 2-quart baking dish and set aside.

  2. Set your mandoline slicer to 1/4" thick and thinly slice all your vegetables. Set aside. 

  3. Evenly spread marinara sauce over the bottom of the baking dish. Top with minced garlic, red pepper flakes, 2 tsp of fresh thyme, salt and pepper. 

  4. Stack vegetables in a pattern and lay them in the baking dish. This can be done either in a spiral (as in the photos) or in rows if using a rectangular baking dish. 

  5. Drizzle with olive oil and sprinkle remaining thyme and pepper flakes over the top.

  6. Cover with tin foil and bake for 50-55 minutes until vegetables are tender and the marinara sauce is bubbling up from underneath. 

  7. Remove from oven and let cool 10 minutes before serving. 

Nutrition Facts
Ratatouille Recipe
Amount Per Serving
Calories 328 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 1952mg85%
Potassium 2528mg72%
Carbohydrates 42g14%
Fiber 12g50%
Sugar 29g32%
Protein 11g22%
Vitamin A 6100IU122%
Vitamin C 248.9mg302%
Calcium 125mg13%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.