Oven-Baked Ratatouille with Fresh Basil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oven-baked ratatouille featuring layers of summer vegetables like eggplant, zucchini, and tomatoes with basil and rosemary. A lighter Provençal classic that works as a main or vegetable side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅓ cup extra virgin olive oil
- 2 long purple Italian eggplant or 1 large globe eggplant, (cut into 1-inch pieces)
- 1 large zucchini, (cut into 1-inch pieces)
- 1 large yellow squash, (cut into 1-inch pieces)
- 4 Roma tomatoes, (cut into 1-inch pieces)
- 1 pint cherry tomatoes, (left whole)
- 1 medium red onion, (cut into 1-inch pieces)
- 1 red bell pepper, (stem and seeds removed, cut into 1-inch pieces)
- 1 orange bell pepper, (stem and seeds removed, cut into 1-inch pieces)
- 4 cloves of garlic, (finely chopped)
- ¼ cup fresh basil leaves, (julienned, plus additional basil leaves for serving)
- 2 Tbsp chopped rosemary
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Flaky sea salt, (for serving)
- 2-3 Tbsp aged balsamic vinegar
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 692mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.