If you need an easy dinner idea that is a bit on the healthy side, try this easy ratatouille recipe. Not only is it healthy, it pairs well with chicken, pork, or beef if you would like to add some protein to the dish. The flavors of this vegetable melody, mixed with the balsamic rub, makes for a simple, yet delicious ratatouille.
What you’ll need
1 red onion
1 eggplant
5-6 baby bella or button mushrooms
1 zucchini
1 yellow summer squash
1 red bell pepper
1 pint cherry tomatoes
7-8 basil leaves
3-4 tablespoons olive oil
2 tablespoons balsamic rub
Makes 4-6 servings
Preheat the oven to 425 degrees Fahrenheit. Dice the onion, eggplant, zucchini, squash, and bell pepper into 1-inch pieces. Remove mushroom stems and slice them into thick strips. In a large bowl, toss the sliced vegetables together with a few tablespoons of olive oil until coated completely. Sprinkle with balsamic rub and toss again to distribute. In a smaller bowl, toss tomatoes with a little oil and set aside.
Spread the cut vegetables out on a baking sheet in a single layer and bake for 20-25 minutes. Toss the vegetables once or twice to turn them while baking. Add the tomatoes to the baking sheet after about 20-25 minutes and toss to distribute. Return the baking sheet to the oven for another 5-10 minutes, or until the tomatoes have burst. While you’re waiting for the tomatoes to cook, chiffonade the basil by stacking the basil leaves and then rolling them tightly along the longer end. Next, slice the leaves into long strips. Remove the vegetables from the oven and transfer to a serving dish. Drizzle with a bit of olive oil if the vegetables look a little dry. Sprinkle the sliced basil on top and serve warm.
Enjoy!
Ingredients
- 1 red onion
- 1 eggplant
- 5-6 baby bella or button mushrooms
- 1 zucchini
- 1 yellow summer squash
- 1 red bell pepper
- 1 pint cherry tomatoes
- 7-8 basil leaves
- 3-4 tablespoons olive oil
- 2 tablespoons balsamic rub
Directions
- Preheat the oven to 425 degrees Fahrenheit.
- Dice the onion, eggplant, zucchini, squash, and bell pepper into 1-inch pieces.
- Remove mushroom stems and slice them into thick strips.
- In a large bowl, toss the sliced vegetables together with a few tablespoons of olive oil until coated completely.
- Sprinkle with balsamic rub and toss again to distribute.
- In a smaller bowl, toss tomatoes with a little oil and set aside.
- Spread the cut vegetables out on a baking sheet in a single layer and bake for 20-25 minutes.
- Toss the vegetables once or twice to turn them while baking.
- Add the tomatoes to the baking sheet and toss to distribute.
- Return the baking sheet to the oven for another 5-10 minutes, or until the tomatoes have burst. While you?re waiting for the tomatoes to cook, chiffonade the basil by stacking the basil leaves and then rolling them tightly along the longer end. Slice the leaves into long strips.
- Remove the vegetables from the oven and transfer to a serving dish.
- Drizzle with a bit of olive oil if the vegetables look a little dry.
- Sprinkle the sliced basil on top and serve warm.
