This easy ratatouille recipe is a terrific side dish that's loaded with healthy vegetables.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
close up view of Ratatouille on a white plate
Hannah T


  • 2 tablespoons olive oil, divided

  • 3 cloves garlic, minced

  • 1 eggplant, cut into 1/2 inch cubes

  • 2 teaspoons dried parsley

  • salt to taste

  • 1 cup grated Parmesan cheese

  • 2 zucchini, sliced

  • 2 large tomatoes, chopped

  • 2 cups sliced fresh mushrooms

  • 1 large onion, sliced into rings

  • 1 green bell pepper, sliced


  1. Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil.

  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.

  3. Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.

  4. Bake in preheated oven until vegetables are tender, 45 minutes.

Nutrition Facts (per serving)

251 Calories
14g Fat
24g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 251
% Daily Value *
Total Fat 14g 17%
Saturated Fat 5g 23%
Cholesterol 18mg 6%
Sodium 327mg 14%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 26%
Total Sugars 13g
Protein 13g
Vitamin C 56mg 282%
Calcium 271mg 21%
Iron 2mg 13%
Potassium 1049mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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