Ratatouille Niçoise
Layered ratatouille from Nice — slow-baked sliced vegetables in tomato sauce. Standing the vegetable slices upright in tight rows rather than layering them flat lets the long, slow bake cook every piece evenly.
Total time
110 min
Prep
20 min
Cook
90 min
Difficulty
medium
Cuisine
French
comfortbistro
Ingredients
2zucchini, thinly sliced
2tomatoes, thinly sliced
1eggplant, thinly sliced
2yellow squash, thinly sliced
tomato sauce: 1 can tomatoes, garlic, thyme, basil
olive oil
herbes de Provenceto dust
Instructions
1
Make tomato sauce; pour into baking dish.
2
Alternately layer vegetable slices standing upright in dish.
3
Drizzle with oil; dust with herbes de Provence.
4
Bake covered at 180°C for 1 hour; uncover for 30 more min.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
56
Protein
2.9g
Fat
0.6g
Carbs
12.2g
Fiber
5.1g
Sodium
13mg
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