1

Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2

Next, wash and slice the zucchini, eggplant, and bell peppers into thin rounds.

3

Dice the onion and mince the garlic.

4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent.

5

Add the minced garlic and cook for an additional minute until fragrant.

6

Stir in the tomato sauce, herbs de Provence, salt, and pepper. Let the mixture simmer for about 10 minutes to blend the flavors.

7

In a baking dish, layer the sliced veggies. Start with a layer of zucchini, then eggplant, followed by the bell peppers. Continue layering until all the vegetables are used.

8

Pour the tomato sauce mixture over the layered vegetables, ensuring everything is evenly coated.

9

Drizzle the remaining tablespoon of olive oil over the top for added richness.

10

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

11

After 30 minutes, remove the foil, sprinkle your choice of cheese on top, and bake for an additional 15 minutes or until the cheese is melted and bubbly.

12

Once done, let it sit for a few minutes before serving. Enjoy your delicious Ratatouille al Forno!

4 servings

• Add some cooked quinoa between the layers for extra protein.
• Top with breadcrumbs mixed with herbs for a crispy texture.
• Incorporate other seasonal vegetables like squash or mushrooms for variety.

• Slice the vegetables evenly for consistent cooking.
• Let the dish cool slightly before serving to enhance the flavors.
• Feel free to use low-fat cheese or a cheese alternative to make it healthier.

• fat: 12 grams
• protein: 10 grams
• calories: 250
• carbohydrates: 30 grams

This dish is rich in vitamins and nutrients from the vegetables while being relatively low in calories, making it a healthy option for any meal.

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