Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
- 2 large zucchini, thinly sliced into rounds
- 1 large eggplant, cut lengthwise, thinly sliced
- 2 large capsicum, seeds and veins removed, diced large
- 1 large yellow onion, peeled and diced medium
- 3tablespoons basil, chopped
- 800grams marinara sauce, ready made
- 1teaspoons sea salt
- 1/2teaspoons black pepper, ground
- 75grams breadcrumbs
Nutrition per serving
962kJ / 230Cal
962 Kilojoules or 230 Calories
11% of daily energy intake*
Protein
9.5grams
Fat
2.1grams
Carbs
42.2grams
Sugars
21.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A quick and wholesome dish of baked zucchini, eggplant, capsicum and onions cooked together in a basil marinara sauce.
Method
Step 1 of 3
Preheat the oven to 200°C. Toss the sliced zucchini, eggplant, capsicum, onions, basil, marinara sauce and seasonings together in a large bowl. Layer.
Step 2 of 3
Layer the vegetables into a 10 cup baking dish adding any remaining sauce onto the top of the vegetables. Sprinkle with breadcrumbs and bake in the oven for 45 minutes until golden on the top and the vegetables are softened when tested with a small knife or fork.
Step 3 of 3
Allow the ratatouille to cool down for 15-20 minutes before slicing and portioning onto plates.
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