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Elegant and delicious, this classic French vegetarian recipe is surprisingly easy to make, with just ten ingredients. It’s gluten-free, low in calories and packed with heart-healthy nutrients and antioxidants. Many studies have linked a diet high in fruits and vegetables to lower risk for heart attacks, strokes and chronic diseases. For an even simpler version of this recipe, replace the homemade sauce with 28 ounces of store-bought marinara sauce. For a colorful variation, use two zucchinis and two yellow squashes instead of four zucchinis.
Ratatouille sauce:
1 28-ounce can crushed tomatoes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
4 cloves of garlic, minced
2 tablespoons of chopped fresh basil
Ratatouille vegetables:
6 Roma tomatoes, sliced
4 medium zucchinis, sliced in circles
2 small eggplants, sliced and quartered
2 small onions, sliced
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper or more, to taste
2 tablespoons chopped fresh basil or parsley, for garnish
Preheat oven to 375 degrees F. Combine all sauce ingredients in blender and puree until smooth. Pour sauce into 2-quart round or oval baking dish and smooth with a spatula to spread evenly. Arrange sliced vegetables in a spiral pattern, alternating tomatoes, zucchini, eggplant and onions. Drizzle with olive oil and season with pepper. Bake for 30-35 minutes, until vegetables are tender and sauce is bubbling. Garnish with basil or parsley and enjoy! Makes eight servings. Leftovers are delicious the next day and keep in the fridge for up to a week. Adapted from wholesomeyum.com and tasty.co.
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