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Colorful Veggies Ratatouille Casserole

Easy Colorful Veggies Ratatouille Casserole

Jessica Lai Perez
A comforting and delicious dish using vegetables for the days when you want a meal packed with flavor. Also, perfect for Meatless Mondays!
Prep Time 20 minutes
Cook Time 45 minutes
Course dinner
Cuisine French, Vegetarian
Servings 4 people

Equipment

  • small sauce pan
  • kitchen mandoline
  • large casserole dish, oven safe

Ingredients
  

  • 1 can tomato paste, 6 oz.
  • 1 onion, chopped
  • 6 cloves of garlic, minced
  • 3-4 Tbs olive oil for sauce and drizzling
  • ½ cup water
  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 each red, orange and green pepper, sliced
  • 6 fresh basil leaves or fresh herb of your choice
  • 1 tsp dried parsley, thyme, basil or your favorite herb
  • salt and pepper to taste

Instructions
 

  • Gather all the ingredients. Preheat the oven to 375°F. Lightly grease casserole dish with olive oil. Heat the small sauce pan on low
  • Start by preparing the onions and garlic. Heat the pan to medium then drizzle with about 1 Tablespoon olive oil. Sauté the onions till translucent, 1-2 minutes. Add in the chopped garlic, and stir for another minute. When fragrant, remove pan from heat and set aside.
  • Add tomato paste, water, and 1 Tablespoon of olive oil to the sautéed onion and garlic in the pan. Stir to combine until you have a nice thick sauce. Add salt and ground pepper to taste. When ready, pour this sauce even across the bottom of the prepared casserole dish. Set aside.
  • Wash and pat dry the vegetables. Thinly slice the vegetable with the kitchen mandoline or a very sharp kitchen knife, about ¼" thick. Lightly salt the eggplants to draw out moisture. Drizzle all veggies lightly with olive oil. Start arranging the sliced vegetables from the farthest edge of the casserole dish, working inwards in a spiral manner. Alternating the veggies will give them a beautiful pattern and color. When done, drizzle with remaining olive oil. Season with salt, pepper and sprinkle on the dried herbs.
  • Pop into the preheated oven and bake for 40 - 45 minutes, or until the veggies are soft and roasted. Remove from heat and enjoy. Bon Appetit!

Notes

www.fabfoodflavors.com/easy-colorful-veggies-ratatouille-casserole
Keyword Casserole, roasted veggies, tomato paste, Vegetarian