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Easy Ratatouille Recipe
A simple way to make a gluten-free, vegan ratatouille using a sheet pan to roast garden veggies.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 105 kcal
Ingredients
- 1 medium eggplant (about 2 cups)
- 2 medium zucchini or summer squash (about 2 cups)
- 2 cups tomatoes diced or cherry tomatoes cut in half
- 1 medium red onion
- 2-3 cloves garlic cut in quarters
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/4 cup basil fresh and chopped
Instructions
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Wash and dice the eggplant, put it in a colander, and sprinkle it with salt.
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Let the eggplant sit for about 30 minutes to get out all the bitter flavor.
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Rinse the salt off the eggplant and pat dry with a paper towel or clean cloth.
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Preheat the oven to 375° F (190°C).
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Chop all the remaining veggies while the eggplant is sitting.
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Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.
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Bake at 375°F (190°C) for 50 minutes.
(Give the veggies a stir after about 30 minutes of baking).
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Sprinkle with fresh basil
that has been cut or ripped into small pieces. Toss again to get all of the salt, oil, and basil mixed with the veggies.
Recipe Notes
- Some eggplants are more bitter than others. You can taste the fresh raw eggplant. If it's not bitter, you can skip the step of salting and washing it. (The fresher and tighter the skin on the eggplant, the less likely that it will be bitter).
- You don’t need to peel the eggplant for this dish, but you can if you want to. If you want to peel it, a simple potato peeler will work.
Nutrition Facts
Easy Ratatouille Recipe
Amount Per Serving (0.75 cup)
Calories 105
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 151mg7%
Potassium 245mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 410IU8%
Vitamin C 13mg16%
Calcium 18mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.