Classic Ratatouille Spiral Recipe
A visually stunning and nourishing medley of summer vegetables layered in a spiral pattern—this ratatouille is as elegant as it is delicious, featuring eggplant, zucchini, squash, and tomatoes in a rustic French Provençal style.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Eggplant:
- 1 small eggplant, thinly sliced
Zucchini:
- 1 zucchini, thinly sliced
Yellow Squash:
- 1 yellow squash, thinly sliced
Roma Tomatoes:
- 2 Roma tomatoes, thinly sliced
Seasoning:
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup tomato sauce or passata (optional, for the base)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Baking Dish: Lightly oil a round baking dish. Optionally spread tomato sauce or passata at the bottom.
- Layer Vegetables: Arrange eggplant, zucchini, squash, and tomato slices alternately in a spiral pattern, starting from the outer edge and working inward.
- Season: Drizzle with olive oil and season with salt, pepper, thyme, oregano, and garlic powder.
- Bake: Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10–15 minutes until vegetables are tender and slightly golden.
- Serve: Serve warm, optionally topped with fresh basil or parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
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Find it online: https://mbeams.com/classic-ratatouille-spiral-recipe/