Information Nutrition per serving
15 minutes prep 120kcal
45 minutes active 2g fat
Makes 4 servings 4g protein
Ingredients Method
1 large yellow squash 1. Preheat oven to 375Β°. Grease a 8Γ—13 baking dish with 1/4 tablespoon of the olive oil and set aside.
1 large zucchini 2. Peel eggplant and thinly slice all vegetables – use a mandolin if you have one – no thicker than 1/8 of an inch.
1 large eggplant 3. Layer vegetable slices, alternating each vegetable, snaking back and forth until you have one layer completed.
4 Roma tomatoes 4. Sprinkle minced garlic and seasonings over first layer. Drizzle with olive oil.
4 cloves garlic, minced 5. Repeat step three for second layer of vegetables.
3 tablespoons chopped parsley 6. Season a second time, topping with chopped parsley.
1 teaspoon each onion powder, garlic powder, salt and pepper 6. Bake uncovered for approximately 45 minutes. Look for slightly dried and browned edges on the top layer of vegetables.
1 tablespoon olive oil, divided 6. Serve at room temperature.

Serving Suggestions

  • While this does well as an entrΓ©e, it may not serve hearty enough for the more omnivorous, and can play well as a side dish
  • In the summer months there are a wide variety of squash, tomatoes, and eggplant available - all of them make excellent additions to this dish


  • A more rustic version of ratatouille could include a very rough chop of all the vegetables, and then simply simmering them together on the stove top