Ingredients for Baked Vegetable Ratatouille
- 1 medium red bell pepper, diced
- green bell pepper
- 1 medium yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
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How to Make Baked Vegetable Ratatouille
- Preheat oven to 170°C (340°F).
- 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).
- 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.
- Transfer the vegetable mixture to a large oven-safe dish.
- Bake for 30 minutes, then stir gently to ensure even browning and cooking.
- 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.
- Remove from oven and let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
2g
Carbs
4g
