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Ingredients
1 h 30 m servings 275 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 275 kcal
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- 14%
- Fat:
- 19.1 g
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- 29%
- Carbs:
- 25g
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- 8%
- Protein:
- 5.7 g
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- 11%
- Cholesterol:
- 13 mg
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- 4%
- Sodium:
- 353 mg
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- 14%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * 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.
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
- Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 162222 Ratings
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Most helpful positive review
9/18/2012
I loved this! My 6 year old daughter couldn't get enough of it. The only changes made were 4 cloves of minced garlic instead of 1/4 cup, and I used Parmesan instead of Mascarpone cheese (I di...
Most helpful critical review
8/7/2012
Not sure how to rate this. We didn't love it as Ratatoulli but I blended it up and added tomato sauce I made from our garden tomatoes, let it simmer all afternoon and served it as sauce over sp...
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5/31/2012
I loved this! My 6 year old daughter couldn't get enough of it. The only changes made were 4 cloves of minced garlic instead of 1/4 cup, and I used Parmesan instead of Mascarpone cheese (I di...
6/21/2012
We loved this dish! I'm ten and I made this for my family. It was so easy to do that I would do it again every night!!!!! We did not tomato paste so we used a jar of pizza quick sauce which work...
5/13/2012
This was awesome!! I added a considerable amount more of extra virgin olive oil than asked for and brushed the top of the slices with it as well. great summer dish!
8/7/2012
Not sure how to rate this. We didn't love it as Ratatoulli but I blended it up and added tomato sauce I made from our garden tomatoes, let it simmer all afternoon and served it as sauce over sp...
8/13/2012
Great recipe! Adjustments: Slice onion thin and sautee in olive oil (thank you, one reviewer). I used 2 small tomatoes and sliced them thin and used them instead of red pepper. Also omitted toma...
8/10/2012
Excellent dish!! My husband and I are doing a purification cleanse and I've been searching for vegetable dishes. This is by far our favorite dish of the week. The only thing I changed was that I...
6/21/2012
Awesome awesome. I have 10 picky kids and trying to get them to try something new is sometimes a chore in itself. I was able to use Eggplant and Zucchini from our garden and i used that and the ...
3/4/2014
I loved this recipe! Even more than I love this recipe I loved reading Emma Grace's review! How awesome is it that she is 10 and cooking at this level for her family!!! I think we have a budding...
7/12/2012
I was really pleased to find this recipe because the Disney movie "Ratatouille" is what inspired my interest. I didn't have tomato paste so I cooked down a can of diced tomatoes with roasted pe...