
Ratatouille Bake
2
PersonalPoints™ per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Moderate
This classic French vegetable dish featuring ripe summer eggplant, zucchini, and tomatoes is traditionally a stew made on the stovetop and requires cooking each vegetable separately before simmering them together. Our beautiful, baked version slashes your hands-on cook time and makes for a show stopping presentation. Serve it as a vegetarian main or a hearty side.
Ingredients
Cooking spray
4 spray(s)
Plum tomato(es)
4 large, sliced 1/4 inch thick
Olive oil
2 tbsp(s), divided
Uncooked sweet onions
1 large, thinly sliced
Garlic clove(s)
4 tsp(s), finely chopped, about 4 cloves, divided
Kosher salt
1¼ tsp(s), divided
Fresh thyme
1½ tsp(s), chopped, divided
Black pepper
¼ tsp(s)
Uncooked zucchini
1 large, sliced 1/4 inch thick
Yellow summer squash
1 large, sliced 1/4 inch thick
Eggplant(s)
1 small, Italian or Japanese, sliced 1/4 inch thick
Fresh basil
¼ cup(s), optional