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Photo of Ratatouille bake by WW

Ratatouille bake

1
Points
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
Mediterranean herbs and sautéed onion and garlic ramp up the flavour in this baked vegetable dish. Serve with a slice of crusty French bread to mop up the tasty pan juices.

Ingredients

Olive oil

1 tsp

Brown onion

1 medium, chopped

Garlic

3 clove(s), crushed

Tomato(es)

375 g, cut into ½ cm slices

Eggplant

375 g, (small), cut into ½ cm slices

Zucchini

375 g, (large), cut into ½ cm slices

Dried herbs

1 tsp, Italian variety

Fresh oregano

2 tbs, chopped, plus extra leaves to serve

Instructions

  1. Preheat oven to 200°C. Heat oil in a medium ovenproof frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Season with salt and pepper and remove from heat. Transfer half the onion mixture to a small bowl and set aside. Spread remaining onion mixture evenly over base of pan.
  2. Layer tomato, eggplant and zucchini over onion mixture in pan, alternating vegetables and overlapping slices. Season with salt and pepper. Top with reserved onion mixture and sprinkle with dried herbs and oregano.
  3. Transfer pan to oven and bake for 25–30 minutes, until vegetables are tender and browned around the edge. Scatter with extra oregano leaves to serve.

Notes

TIP: For a cheesy top, sprinkle over ¼ cup (20 g) grated parmesan (contains dairy) in the final 5 minutes of cooking. Use vegetables with a similar diameter for uniform layering in the dish.

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