Baked Ratatouille
This vibrant baked ratatouille layers tender eggplant, sweet bell peppers, and zucchini with creamy feta for a dish that’s as beautiful as it is satisfying. The vegetables caramelize in the oven, developing deep, smoky flavors from a dusting of smoked paprika, while the feta adds a salty, tangy contrast. It’s a celebration of summer produce, effortlessly elegant yet simple enough for a weeknight meal. With its medley of textures and bright, herbaceous finish, this dish proves that humble vegetables can transform into something truly memorable.
Ingredients
- eggplant1.0 large
- feta cheese4.0 ounces
- basil0.5 cup
- garlic cloves5.0
- bell peppers2.0
- olive oil3.0 tablespoons
- onion cut " pieces1.0
- red wine vinegar2.0 tablespoons
- tomatoes2.0 large
- zucchini cut1.0 large
Nutrition
Directions
- 1
Preheat the oven to 375°F (190°C).
- 2
Dice the eggplant, bell peppers, tomatoes, and zucchini into 1-inch pieces.
- 3
Thinly slice the garlic cloves and chop the onion into large pieces.
- 4
In a large bowl, combine all vegetables with olive oil, red wine vinegar, and salt. Toss well.
- 5
Transfer the vegetable mixture to a baking dish and spread evenly.
- 6
Bake for 35-40 minutes, stirring halfway, until vegetables are tender and lightly browned.
- 7
Remove from oven, crumble feta cheese over the top, and sprinkle fresh basil leaves.
- 8
Let rest for 5 minutes before serving warm or at room temperature.
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