5 from 1 vote
The prettiest way to eat your vegetables - Baked Ratatouille Tian for easy summer entertaining or family meals.  #ratatouille #vegan #recipe
Baked Ratatouille Tian
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
 

The prettiest way to eat your vegetables - Baked Ratatouille Tian for easy summer entertaining. It makes great leftovers so prep two dishes of this if you can. Oh, and the amount of vegetables will greatly depend on the size of the vegetables you use and of the size of your dish. Use my measurements as guidance only.

Course: DInner
Cuisine: French, vegan
Keyword: baked, ratatouille, vegetables
Servings: 4 servings
Calories: 191 kcal
Author: kellie anderson
Ingredients
The Sauce
  • 2 tbsp extra virgin olive oil
  • 1 medium red onion finely chopped
  • 2 cloves garlic finely minced and mashed
  • 4 Roma/plum tomatoes ripe; deseeded if you wish; can use 1 tin of whole tomatoes, crushed (chopped ones can be bitter)
  • 1 350g jar of passata / tomato sauce
  • 8 cured black olives optional; stones removed and flesh chopped
  • 1 tbsp fresh thyme leaves I like lemon thyme
  • 2 tsp finely chopped parsley
  • 1 bay leaf lightly crushed but still intact
  • 1/2 tsp balsamic vinegar good stuff
  • dash of sugar optional, for balance of acidity
The Vegetables
  • 5 Roma / plum tomatoes
  • 2 medium zucchini / courgette
  • 2 medium yellow squash / summer squash if unavailable use more zucchini / courgettes
  • 2 yellow peppers
  • 1 medium eggplant / aubergine
  • a few sprigs of thyme
  • a few bay leaves
  • extra olive oil for brushing
Instructions
  1. Heat the oil in a saucepan then add the chopped onion and garlic, sautéing over a low-medium heat until soft - about eight minutes. Add the remaining sauce ingredients and cook down to a soft mulch.

  2. While the sauce is simmering, prep the vegetables. For the tomatoes, slice into thin rounds; zucchini, eggplant and squash, the same as the tomatoes. If you are using larger eggplant (I did), cut the rounds into half moons. For the peppers, slice away the sides to get four"squovals" and then cut these in half. If the peppers are very large cut these pieces in half again.

  3. When the sauce is soft and pulpy, pour it into a greased dish or cast iron skillet.

  4. Preheat the oven to 180C/350F.

  5. Beginning at one edge of the dish start alternating the sliced vegetables in a semi-reclining, overlapping pattern. It really depends on the shape and angle of the dish. Brush with oil - garlic or herb-infused oil would be nice - and cover loosely with a sheet of foil.

  6. Place the dish in the oven and bake for 40 minutes. Uncover and bake for a further 10-20 minutes, or until tinged it takes on colour. Remove from the oven and let cool for about 10 minutes before eating warm or room temperature with hunks of French baguette, rice, or couscous. This is wonderful the next day and the next again, too. No need to reheat, just leave it to come to room temperature.

Recipe Notes

Add-ins: white beans or white anchovies in the sauce for protein; a dollop of crème fraîche, a shower of grated Gruyère or crumbles of ricotta salata on top.

Nutrition Facts
Baked Ratatouille Tian
Amount Per Serving
Calories 191 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 147mg6%
Potassium 1282mg37%
Carbohydrates 26g9%
Fiber 9g38%
Sugar 14g16%
Protein 6g12%
Vitamin A 1815IU36%
Vitamin C 170.3mg206%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.