Eggplant, zucchini, peppers, and tomatoes roast slowly with olive oil in this French vegetable dish.
22 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the eggplants, zucchini, peppers, and tomatoes to similar thickness.
Soften the onion and garlic in olive oil for 5 minutes.
Arrange the vegetables in layers in a baking dish.
Drizzle olive oil over them and sprinkle with salt and thyme.
Bake in a 180°C oven for 40 to 45 minutes, until the vegetables soften.
💡 Tip: Cutting the vegetables to similar thickness helps them soften evenly in the oven.
🍽️ Serving suggestion: Serve the oven ratatouille warm with toasted bread or grilled fish.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~240
kcal calories
5
g protein
28
g carbs
14
g fat
19.4g
Sugar
11.9g
Fiber
609.4mg
Sodium
2.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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