This Ratatouille is the ultimate comforting dish, perfect for cooler weather when you’re craving something warm, tasty, and healthy. Packed with delicious Italian flavors, it’s not just a feast for your taste buds but also a powerhouse of nutrition. The rich tomato sauce is loaded with lycopene, a potent polyphenol known for its antioxidant and anti-inflammatory benefits, while the layers of zucchini, eggplant, and bell peppers provide a generous dose of fiber, helping to support digestion and gut health.
3-4 medium zucchini (sliced into thin rounds)
1 medium eggplant (sliced into thin rounds)
1 large onion (thinly sliced)
2 red bell peppers (sliced into strips)
4 garlic cloves (minced)
5 Roma tomatoes (for the sauce)
5-6 tablespoons olive oil (divided)
2+ tablespoons Italian seasoning
Salt and pepper to taste
Fresh basil (optional, for garnish)
Make the Tomato Sauce:Blend the Roma tomatoes with 3 tablespoons olive oil, 2 tablespoons Italian seasoning, salt, and pepper until smooth.Spread a thin layer of this sauce on the bottom of a 9x13-inch baking dish.
Assemble the Vegetables: Alternate slices of zucchini, eggplant, and onion in the dish, arranging them vertically in a spiral or straight rows for a visually appealing presentation.Add red bell pepper strips and sprinkle minced garlic evenly throughout the layers.
Sprinkle each layer with salt, pepper, and extra Italian seasoning
Pro tip: make sure the dish is large enough so that the aluminum foil does not touch the vegetables since it's recommended that aluminum foil not come in contact with tomato sauce which is acidic.
