Ratatouille Bake Recipe

Name: Ratatouille Bake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 2 lbs potatoes (1 lb russet & 1 lb sweet, or 2 lbs sweet); salt, to taste; 1/4 cup chopped fresh basil; 3 tablespoons extra virgin olive oil; fresh coarse ground black pepper, to taste; 1/2 cup milk (or more); 1 medium aubergine (eggplant), diced; 2 medium courgettes (zucchini), diced; 1 red bell pepper, diced; 1 red onion, diced; 4 garlic cloves, minced; 1 teaspoon dried Italian seasoning; 1 (28 ounce) can crushed tomatoes; 1/2 cup grated fresh parmesan cheese

A hearty and satisfying vegetarian bake! This recipe combines a vibrant ratatouille of eggplant, zucchini, peppers, and onions with a creamy mashed potato topping, perfect for a comforting weeknight meal or a special occasion. Choose your potato preference: use a mix of russet and sweet potatoes for ultimate flavor or stick with just sweet potatoes for extra sweetness. The parmesan topping adds a delightful salty crunch!

Prep Time 20 mins

Cook Time 70 mins

Calories 353.7 kcal

Protein 20g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ratatouille Bake

2 lbs potatoes (1 lb russet & 1 lb sweet, or 2 lbs sweet)
salt, to taste
1/4 cup chopped fresh basil
3 tablespoons extra virgin olive oil
fresh coarse ground black pepper, to taste
1/2 cup milk (or more)
1 medium aubergine (eggplant), diced
2 medium courgettes (zucchini), diced
1 red bell pepper, diced
1 red onion, diced
4 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (28 ounce) can crushed tomatoes
1/2 cup grated fresh parmesan cheese

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How to Make Ratatouille Bake

Preheat oven to 375°F (190°C).
Peel and chop 1 lb russet potatoes and 1 lb sweet potatoes into 1-inch cubes. (Or use 2 lbs sweet potatoes).
Boil potatoes in salted water until tender (about 15-20 minutes). Drain and mash thoroughly.
Stir in 1 tablespoon olive oil, 1/4 cup chopped fresh basil, salt, and pepper to taste.
Gradually add 1/2 cup milk (or more, to reach desired consistency) until creamy.
In a large oven-safe dish, combine 1 medium eggplant (diced), 2 medium zucchini (diced), 1 red bell pepper (diced), 1 red onion (diced), and 4 cloves garlic (minced).
Toss vegetables with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, and salt to taste.
Roast vegetables on the top shelf of the preheated oven at 425°F (220°C) for 30 minutes, stirring halfway through.
Remove from oven and stir in 1 (28 ounce) can crushed tomatoes.
Season with salt and pepper to taste.
Reduce oven temperature to 375°F (190°C).
Spread the mashed potato evenly over the ratatouille.
Sprinkle generously with 1/2 cup grated parmesan cheese.
Bake in the center of the oven for 30 minutes, or until the topping is golden brown and bubbly.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

44g

Fat

Carbs

26g

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Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European Italian French Mediterranean The Americas American Healthy Vegetarian Gluten Free Summer Recipes Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy Casseroles Main Dish Vegetables Oven European Low Fat Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Equipment 4 Hours Or Less