Oven-Baked Ratatouille Casserole
This easy ratatouille casserole is a cozy vegetable bake made with eggplant, zucchini, peppers, mushrooms, and herbs. It’s a healthy, flavorful dinner or side dish that comes together in under an hour.
Print Recipe
Ingredients
- 1 eggplant sliced
- 2 zucchinis sliced
- 1 red pepper diced
- 1 onion thinly sliced
- 1 cup large button mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup tomato sauce
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and onion, sauté for about 2 minutes, until softened.
- Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet.
- Cook for 5-7 minutes until the vegetables are slightly tender.
- Season the vegetables with dried basil, oregano, salt, and pepper.
- Stir in the tomato sauce and mix well.
- Transfer the vegetable mixture to a casserole dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned.
- Garnish with fresh basil before serving.
Servings: 6
Calories: 96kcal