Baked Vegetable Ratatouille Recipe

This vibrant and flavorful Baked Vegetable Ratatouille is the perfect side dish to elevate your next steak dinner! Simple to make, yet bursting with delicious Mediterranean flavors, this recipe features a colorful medley of roasted vegetables. Perfectly tender and easily customizable, it's a crowd-pleasing dish that's sure to become a weeknight favorite. (Eggplant optional)

Prep Time 15 mins
Cook Time 75 mins
Calories 92.9 kcal
Protein 5g
Rating 4.9 (15 Reviews)
Baked Vegetable Ratatouille 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Vegetable Ratatouille

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How to Make Baked Vegetable Ratatouille

  1. Preheat oven to 170°C (340°F).
  2. In a large bowl, combine 1 medium zucchini (diced), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 medium onion (diced), 1 cup cherry tomatoes (halved), and 2 cloves garlic (minced).
  3. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Toss gently to coat all vegetables evenly.
  4. Transfer the vegetable mixture to a large oven-safe dish.
  5. Bake for 30 minutes, then stir gently to ensure even browning and cooking.
  6. Continue baking for another 30-45 minutes, or until vegetables are tender and slightly caramelized. If vegetables release excess liquid halfway through, consider draining some off before continuing.
  7. Remove from oven and let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

25g

Fat

2g

Carbs

4g

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