Description
A vibrant, beautifully layered French-inspired dish featuring zucchini, tomatoes, and eggplant baked in garlicky tomato sauce. Naturally vegan, gluten-free, and bursting with garden-fresh flavor. Perfect as a main or side.
Ingredients
1 cup tomato sauce or crushed tomatoes
2 medium zucchini
2 medium tomatoes (Roma or vine)
2 small eggplants (Japanese or Italian)
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme or Herbs de Provence
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Spread the tomato sauce or crushed tomatoes across the bottom of a baking dish to create the base.
2. Slice the zucchini, eggplant, and tomatoes into 1/8-inch thick rounds using a knife or mandoline.
3. Arrange the vegetable slices in an alternating pattern (zucchini, tomato, eggplant), standing them slightly upright in a spiral or row.
4. Sprinkle minced garlic over the vegetables, then drizzle with olive oil. Season with thyme (or herbs), salt, and pepper.
5. Cover with foil and bake at 375°F (190°C) for 35 minutes.
6. Remove foil and bake uncovered for 15–20 minutes until the vegetables are tender and slightly browned at the edges.
7. Let rest for 10 minutes. Garnish with fresh herbs and serve warm.
Notes
Use vegetables of similar size for even slicing and uniform baking.
A mandoline slicer gives the most consistent, thin slices.
For extra richness, sprinkle Parmesan or vegan cheese in the last 10 minutes of baking.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 145
- Sugar: 6g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: baked ratatouille, zucchini eggplant tomato bake